Clean-The-Fridge Chopped Vegetable Salad with Cranberry Vinaigrette

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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1 cup broccoli florets

1 cup cauliflower florets

1 cup chopped carrots

1 cup chopped celery

1 cup chopped cucumber

1/2 cup sliced stuffed green olives

2 tablespoons chopped fresh parsley leaves

1/2 cup cranberry sauce, chunky or jellied

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Salt and ground black pepper


  1. In a large bowl, combine broccoli, cauliflower, carrots, celery, cucumber, olives, and basil. Toss to combine.
  2. In a small bowl, whisk together cranberry sauce, olive oil, vinegar, and mustard. Season, to taste, with salt and black pepper. Pour mixture over vegetables and toss to combine.