Chopped vegetable salad
Delight in the freshness of a vibrant chopped vegetable salad bursting with colorful ingredients and zesty flavors. A perfect dish for a healthy culinary creation.
Ingredients:
- 3 tablespoons canola oil
- 1 tablespoon black bean salsa
- 2 teaspoons minced serrano or jalapeño chile
- 1 garlic clove, minced
- 1 tablespoon sherry vinegar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Asian sesame oil
- Salt and freshly ground pepper
- 110g sugar snap peas
- 110g green beans
- 1 cup small broccoli florets
- 5 baby beets—trimmed, scrubbed and halved lengthwise
- 4 cups (packed) mixed baby greens, such as frisÉe and romaine
- 2 plum tomatoes, cut into eighths
- 110g feta cheese, preferably French, cut into 1/2-inch cubes
Instructions:
- Mix the canola oil, salsa, chile, garlic, sherry, rice vinegars, soy sauce, lemon juice, sesame oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a bowl.
- Boil a medium saucepan of salted water and cook the sugar snap peas for about 3 minutes until they are tender. Remove the peas with a slotted spoon, place them in a colander, rinse under cold water, dry with paper towels, and add to a large bowl. Repeat this process with the green beans, broccoli, and beets, cooking each vegetable separately until just tender.
- Combine the greens, tomatoes, and feta cheese in the bowl. Drizzle the dressing over the salad, mix well, and then serve.
Summary:
- Calories: 920 kcal
- Fat: 69 g
- Protein: 30 g
- Carbs: 53 g
- Potassium: 2122 mg
- Magnesium: 192 mg