Veggie Medley Salad
Bright, colorful, and bursting with flavor, the Veggie Medley Salad is a delightful mix of crisp, fresh vegetables tossed in a zesty homemade dressing. This vibrant salad features crunchy romaine lettuce, juicy cherry tomatoes, refreshing cucumber, sweet corn, and an array of other nutrient-packed ingredients like bell pepper, red onion, and parsley. The tangy dressing, made with olive oil, lemon juice, Dijon mustard, and a touch of honey or maple syrup, ties everything together for a refreshing and satisfying bite. Perfect as a healthy side dish or a light main course, this quick and easy salad comes together in just 20 minutes and serves four. Whether you're hosting a summer gathering or need a colorful addition to your dinner table, the Veggie Medley Salad is sure to impress while keeping things fresh, healthy, and delicious.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 2 medium Carrots
- 1 medium Red bell pepper
- 1 cup Sweet corn kernels (cooked or canned)
- 1 small Red onion
- 0.25 cup Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey (or maple syrup for a vegan option)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and thoroughly dry all vegetables to remove any dirt or residue.
Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Slice the cherry tomatoes in half and add them to the bowl.
Peel the cucumber if desired, then slice it into thin half-moons and add to the salad.
Peel and julienne the carrots into thin strips, or use a grater if preferred. Add them to the mix.
Remove the stem and seeds from the red bell pepper, then dice it into small pieces and toss into the bowl.
Add the cooked or canned sweet corn kernels (drain the corn if using canned).
Peel and thinly slice the red onion, then separate the slices into rings and add them to the salad.
Chop the fresh parsley finely and sprinkle it over the veggies.
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss gently to coat all the vegetables evenly.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve immediately and enjoy your fresh Veggie Medley Salad!
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 51.3 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3694 mg | 79% | |
*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.
