Chopped Summer Vegetable Salad
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Ingredients:
1 Tomato
1 Red Bell Pepper
1/2 Cucumber
6 Mushrooms
3 Radish
3 Ounce Green Beans
2 Cups Green Cabbage
1 Small Zucchini
1 Carrot
Dressing:
4 Tablespoons Apple Cider Vinegar
2 Tablespoons Dijon Mustard
2 Tablespoons Olive Oil
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Celery Salt
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Rinse and dry vegetables.
Cut red pepper into a medium size dice.
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Cut tomato into medium size dice.
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Stripe-peel the cucumber.
Cut cucumber in half.
Save one half for another use.
Cut cucumber into medium size dice.
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Place diced vegetables into a large mixing bowl.
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Rinse and dry mushrooms, radishes and green beans.
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Slice mushrooms and radishes thin.
Cut green beans into half inch pieces.
Add to mixing bowl.
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Slice cabbage into a small dice.
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Rinse and dry carrot and zucchini.
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Cut carrot and zucchini into a small dice.
Add to mixing bowl.
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Place all dressing ingredients into a small bowl.
Whisk ingredients together.
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Pour dressing over the chopped vegetables.
Toss everything together and serve.
Leftover salad is good for a couple of days.
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