24 Hour Green Vegetable Salad
Brighten up your table with the vibrant and crisp "24 Hour Green Vegetable Salad," a make-ahead dish that’s as convenient as it is delicious. Packed with nutrient-rich green vegetables like broccoli, green beans, sugar snap peas, and baby spinach, this salad is elevated with a zesty homemade dressing made from extra virgin olive oil, white wine vinegar, Dijon mustard, and a touch of honey. The key to its irresistible flavor lies in the 24-hour marinating process, allowing the vegetables to soak up the tangy-sweet dressing for maximum taste. Finished with a sprinkle of toasted almonds for a satisfying crunch, this dish is perfect for meal prep, gatherings, or whenever you need a refreshing, chilled salad that’s both healthy and full of flavor. With minimal cooking time and a pop of fresh, green goodness in every bite, this salad is a celebration of simplicity and nourishment!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 cups green beans
- 2 cups sugar snap peas
- 3 cups baby spinach leaves
- 0.25 cup parsley, finely chopped
- 0.25 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 clove garlic clove, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 cup toasted almonds, sliced
Instructions
Bring a large pot of water to a boil. Prepare an ice bath in a large bowl.
Blanch the broccoli florets in the boiling water for 2-3 minutes until bright green and tender-crisp. Remove immediately with a slotted spoon and transfer to the ice bath to cool. Repeat with the green beans and sugar snap peas, blanching for 2 minutes each.
Drain the vegetables from the ice bath and pat dry with a clean kitchen towel. Set aside to cool completely.
In a small mixing bowl, whisk together the olive oil, white wine vinegar, honey, Dijon mustard, minced garlic, salt, and freshly ground black pepper to make the dressing.
In a large mixing bowl, combine the broccoli, green beans, sugar snap peas, baby spinach leaves, and chopped parsley.
Pour the dressing over the vegetable mixture and toss everything together until well-coated.
Transfer the salad to an airtight container or a large bowl covered with plastic wrap. Refrigerate for at least 24 hours to allow the flavors to meld together.
Before serving, gently toss the salad to redistribute the dressing and sprinkle with toasted almonds for added crunch and nutty flavor.
Serve chilled and enjoy this vibrant, marinated green vegetable salad!
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 42.9 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 717 mg | 55% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1967 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
