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
Ingredients:
½ cup cucumber, chopped
½ cup carrots, chopped
½ cup cherry tomatoes, chopped
½ cup yellow bell pepper, diced
¼ cup red onion diced.
For Vinaigrette:
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
Directions:
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.
Wow! That looks so colorful and delicious! Yummy!
Thanks! I love the colors too 🙂
Such a colorful salad Hannah!
Fresh veggies did all the work, they’re the best! Hope you have a great weekend Lori 🙂
This looks delicious! Now, if I can just get my kids to join me to eat it….:)
Thanks so much! I know, getting kiddos to eat their veggies is tricky sometimes ;).
Looks so fresh and summery! Yum!
Thanks so much! And yay for summer 🙂