Chopped Veggie Overload Salad
Try this Chopped Veggie Overload Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
white meat free
gluten free
contains red meat
shellfish free
contains honey
dairy free
- 2 tbsp dijon mustard
- 1/2 tsp ground black pepper
- 1 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 tsp salt (i use himalayan salt)
- 1/4 cup (60ml) extra-virgin olive oil
- 2 tbsp unpasteurized honey
- 1 red bell pepper finely diced
- 1/2 cup (65g | 2.3oz) sliced green olives
- 5 cups (454g | 1lb) broccoli florets finely chopped
- 4 cups (454g | 1lb) cauliflower florets finely chopped
- 2 large carrots finely diced
- 1 cup (150g | 5.3oz) toasted almonds chopped
- 1/2 cup 65g | 2.3oz) dried cranberries
- 1/2 cup 65g | 2.3oz) organic raisins
- 1/2 cup (30g | 1oz) finely chopped flat parsley
- 1/2 cup (30g | 1oz) finely chopped fresh mint
- 1 tsp vanilla extract (storebought or homemade)
- Carbohydrate 1.69275000061716 g
- Cholesterol 0 mg
- Fat 0.199278750305087 g
- Fiber 0.493781234627698 g
- Protein 0.347240625341796 g
- Saturated Fat 0.0146025000188682 g
- Serving Size 1 1 Serving (26g)
- Sodium 43.3655625863771 mg
- Sugar 1.19896876598946 g
- Trans Fat 0.0367212500137708 g
- Calories 9 calories
Make the dressing: combine all the ingredients in a small bowl or glass measuring cup; whisk vigorously until well combined.Combine all the ingredients for the salad in a large bowl. Add the dressing and toss until well combined.Serve immediately or refrigerate for a few hours to allow flavors to meld and develop.This salad will keep for up to a week in the refrigerator.
