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Chopped Vegetable Salad

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Ingredients
  Green beans 4 Ounce
  White corn ears 1
  Diced mushrooms 1⁄2 Cup (8 tbs) (White Colored)
  Red bell pepper 1 , diced
  Zucchini 1 Medium, diced
  Yellow squash 1 Medium, diced
  Carrot 1 Large, peeled and diced
  Roma tomatoes 2 , diced (Italian Plum Variety)
  Parmesan cheese 4 Ounce, cut into small chunks
  Arugula 1 Bunch (100 gm), chopped
  Mixed greens 2 Cup (32 tbs), chopped
For vinaigrette
  Balsamic vinegar 2 Tablespoon
  Raspberry vinegar 2 Tablespoon
  Rice vinegar 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
Directions

Bring a large pot of salted water to a boil.
Fill a large bowl with ice water.
Plunge the green beans into the boiling water for 2 minutes, remove, and place in the ice water.
When cool, place on paper towels to dry.
Boil the corn for 2 minutes, remove, and place in the ice water.
Cut the green beans into small pieces.
Cut the corn off the cob.
Combine all the ingredients and toss well.
For the vinaigrette.
Combine all the ingredients and mix well.
Add to the vegetable mixture and toss to mix well.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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Chopped Vegetable Salad Recipe