Mixed Vegetables Salad
Bright, colorful, and bursting with freshness, this Mixed Vegetables Salad is the ultimate celebration of vibrant produce and wholesome flavors! Featuring a crisp medley of Romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and sweet corn, this salad also incorporates the subtle sweetness of carrots and the zesty pop of red bell peppers. Tossed in a simple yet tangy olive oil and lemon dressing, this healthy salad is perfectly balanced with just the right hint of seasoning. Ready in just 15 minutes with no cooking required, this salad is not only quick and easy but also a nutritious addition to any meal or a refreshing standalone dish. Garnish with fresh parsley for an extra dash of color and flavor, and enjoy its versatility as a side dish or light lunch option. Perfect for healthy eating, meal prep, or as a crowd-pleaser at gatherings, this recipe is sure to become a favorite on your table!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Red bell pepper
- 1 cup Sweet corn kernels (cooked or canned)
- 0.5 medium Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional)
Instructions
Wash all vegetables thoroughly under cold running water.
Tear the Romaine lettuce into bite-sized pieces and place them in a large salad bowl.
Slice the cherry tomatoes in halves and add them to the bowl.
Peel the cucumber, if preferred, and dice it into small cubes. Add to the salad bowl.
Peel and grate the carrot, or use a julienne peeler to cut it into thin strips before adding it to the mixture.
Remove the seeds from the red bell pepper and dice it into small pieces. Add to the bowl.
Add the cooked or canned sweet corn kernels to the salad.
Slice the red onion thinly and add as per your preference (use less if you prefer a milder flavor).
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Drizzle the dressing over the salad and toss everything gently to combine.
Garnish with fresh parsley, if using, before serving.
Serve immediately or store in the refrigerator for up to 1 hour before serving to keep the salad fresh and crisp.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 27.2 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1888 mg | 40% | |
*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.
