Vegetable Party Salad
Get ready to impress your guests with this vibrant and healthy Vegetable Party Salad, a fresh medley of crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, and sweet corn kernels, all tossed in a zesty olive oil and lemon dressing. Perfect for potlucks, barbecues, or weeknight dinners, this colorful salad is packed with nutrients and flavor, thanks to the addition of shredded carrots, red bell pepper, and finely chopped parsley. A hint of Dijon mustard in the dressing elevates every bite, while a sprinkle of red onion adds a touch of tangy crunch. Ready in just 20 minutes with no cooking required, this crowd-pleasing salad is as simple as it is delicious. Whether served as a side dish or a light main course, the Vegetable Party Salad is sure to be a showstopper at any gathering!
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Recipe Information
Ingredients
- 2 heads Romaine lettuce
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 2 medium Carrot
- 1 large Red bell pepper
- 1 cup Sweet corn kernels (cooked or canned)
- 1 small Red onion
- 0.5 cup Fresh parsley
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash all vegetables thoroughly under running water. Pat them dry with a clean kitchen towel.
Chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl.
Halve the cherry tomatoes and add them to the bowl.
Peel the cucumber, if desired, and dice it into small cubes. Add it to the bowl.
Peel the carrots and shred them using a box grater or a food processor. Add the shredded carrots to the bowl.
Remove the seeds from the red bell pepper, dice it into small pieces, and add it to the mixing bowl.
Add the cooked or canned sweet corn kernels to the salad. Drain and rinse if using canned corn.
Thinly slice the red onion and add the slices to the bowl.
Chop the fresh parsley finely and sprinkle it over the vegetables.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to coat all the vegetables evenly.
Transfer the salad to a serving dish or individual bowls and serve immediately. Optionally, chill in the refrigerator for 10 minutes before serving for extra freshness.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 48.1 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5109 mg | 109% | |
*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.
