Clean-The-Fridge Chopped Vegetable Salad with Cranberry Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 170
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 445
- Total: 15 min
- Prep: 15 min
Ingredients
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
Directions
- In a large bowl, combine broccoli, cauliflower, carrots, celery, cucumber, olives, and basil. Toss to combine.
- 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.