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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This colorful vegetable salad combines an assortment of chopped fresh vegetables-lettuce, avocado, carrot, bell pepper, onion, artichoke hearts, celery and more-along with hard-cooked eggs, pepperoni, and a tangy Dijon dressing. Ingredients:
1 tablespoon dijon mustard |
1/4 cup white wine vinegar |
salt and pepper |
3/4 cup olive oil |
1 small avocado, pitted and chopped |
4 cups chopped iceberg lettuce |
1 cup shredded carrots |
1 small red onion, chopped |
1 cup cherry tomatoes, halved |
1 cucumber, peeled, seeded and chopped |
1 green bell pepper, seeded and chopped |
6 radishes, chopped |
3 large celery ribs, chopped |
1/2 cup blanched green beans, halved |
1/2 cup chopped pepperoncini |
3 large hard-boiled eggs, chopped |
1/2 cup chopped jarred roasted red peppers |
1/2 cup chopped marinated artichoke hearts |
1/2 cup chopped marinated mushrooms |
Directions:
1. Make dressing: In a bowl, whisk together mustard, vinegar, salt and pepper. Drizzle in olive oil, whisking vigorously, until well blended.
2. Make salad: In a large bowl toss all salad ingredients together. Drizzle with dressing and toss again to coat. Serve immediately.
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