AliLarter.com


Summer vegetable chopped salad

Summer vegetable chopped salad


June 5, 2014

Lately, LA has been bringing the heat, and I’m turning to crisp summer salads.  My favorite, this vegetable chop, is light enough to munch on all day, while also being nutritionally dense and protein packed enough to power me through work.  And with all of it’s many colors, it’s an elegant addition to any menu.   So harken back to that time-honored advice and, this summer, eat your veggies!  That way, when you get to the BBQ you’re attending later, you can make eyes at that cheeseburger you’ve been dreaming about…

SUMMER VEGETABLE CHOPPED SALAD

Ingredients for Summer Salad:

      4 stalks Celery
        1 large Cucumber
          1 bunch Radishes
            1 Yellow Bell Pepper
              ½ Red Onion
                1 can Artichoke Hearts, drained
                  1 can Garbanzo Beans, drained
                    6 oz. crumbled Feta Cheese

                   

                  Ingredients for Red Wine Vinaigrette:

                      3 tbls. Red Wine Vinegar
                        5 tbls. E.V.O.O.
                          juice of 1 Lemon
                            Flaked Sea Salt, to taste
                              Fresh Ground Black Pepper, to taste
                                Herbs de Provence, to taste

                               

                              Instructions for Red Wine Vinaigrette:

                              Combine all ingredients in a small bowl, and whisk rapidly with a fork.

                              Instructions for Summer Salad:

                              Cut the Celery and Bell Pepper into small, ½-1 inch pieces.  Slice Cucumbers thinly, at a diagonal, keeping the skin on – do the same with the Radishes, slicing them extra-fine so they are translucent.  Quick-chop the Red Onion into tiny morsels.

                              Combine the vegetables with the Artichoke Hearts, Garbanzo Beans, and Feta, and toss with the Red Wine Vinaigrette.  Add a fork, a sunny spot, and a book, and actually enjoy eating your veggies!

                              Total prep time: 30 mins.

                              Serves: 4

  1. Scott Morris

    October 25, 2014

    Totally love this recipe. I am grateful for your website. Your loyal fan Scott

Leave a Reply

Or

Your email address will not be published. Required fields are marked *

Photo of Ingredients