Crisp Veggie Salad


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!

fresh veggies


toss and coat


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.

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



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.






Refreshing Summer Corn Salad

summer corn Display bThis simple-to-make salad is packed with fresh veggies, loaded with nutrients, full of refreshing flavors and perfect for a hot summer day! This is one of those tasty dishes that you can eat and feel good about because it’s full of nutrition.

summer corn up close

Summer Corn Salad

Yield: 4 Servings

Source: Adapted from Taste of Home 


5 teaspoons olive oil, divided

1 tablespoon lime juice

¼ teaspoon salt

¼ teaspoon hot pepper sauce

1 ½ cups fresh corn

1 cup diced tomatoes

½ cup finely chopped cucumber

¼ cup finely chopped red onion

2 tablespoons minced fresh basil

½ cup crumbled feta cheese


1) In a small bowl, whisk together 4 teaspoons of oil, the lime juice, salt and pepper sauce; set aside.

2) In a large skillet, add the remaining oil and stir in the corn. Cook over medium-high heat until the corn is tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumbers, onions and basil. Drizzle the dressing over the top and toss to coat.

3) Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with feta cheese just before serving.



Many Blessings,

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