When I make pasta dishes I always like to serve a tossed salad to go along with the meal—that and fresh bread of course. I made spaghetti for dinner the other night, but when I opened up my fridge I was disappointed to discover not a single lettuce leaf in sight. Rather than giving up on my hope for a salad, I decided to work with what I did have. I couldn’t do a leafy salad but I did have some fresh veggies that I needed to use up. So I gathered them and created a veggie salad, lightly coated in vinaigrette. Problem solved!
This lite and refreshing veggie salad is simple to prepare and perfect on a warm summer day. Enjoy and have a wonderful week-end!
Crisp Veggie Salad
By: Hannah at Pocketful of Motherhood
Yield: 4 Servings
½ cup cucumber, chopped
½ cup carrots, chopped
½ cup cherry tomatoes, chopped
½ cup yellow bell pepper, diced
¼ cup red onion diced.
2 Tablespoons Extra Virgin Olive oil
1 Tablespoon Apple Cider Vinegar
½ teaspoon Italian seasoning
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon black pepper
1. Toss together the veggies in a large bowl. Set aside.
2. In a small bowl whisk together all of the vinaigrette ingredients. Pour over the veggies. Toss to coat.
3. Refrigerate 30 minutes before serving.