Saturday Share: Summer Veggie Salad

Looking for an easy to fix meal you can make without turning on the stove?

Want something that's also healthy and satisfying?

Try this salad that can be as hearty as you please. If you're a meat lover, add salami, pepperoni, ham, or browned, crumbled Italian sausage.

You can serve this salad with a vinaigrette you make, or make it easy on yourself and serve it with a bottled salad dressing. It's particularly good with an Italian dressing.

I serve this salad with Olive Garden Italian Dressing. My local stores stock it.

If your stores don't, you can get it from Amazon where a 2-bottle package is $11.97 and has Prime Shipping available.

Summer Veggie Salad
  • 4 cups chopped lettuce—use any combination of lettuces you like. I use mostly romaine and iceberg.
  • 2 cups cooked Italian white beans (if you use canned, be sure to drain them)
  • 2 cups chopped tomatoes—I prefer the cherry tomatoes cut in half
  • 1 cup spinach and spring mix greens
  • 1 cup chopped or coarsely shredded red or green cabbage
  • 1 cup sliced olives—I use 1/2 cup black and 1/2 cup green
  • 1 cup very thinly sliced red onion or Texas 1015 sweet onion
  • 1 cup roughly diced cucumber
  • 1 cup thinly sliced bell peppers—use a mix of red, orange, yellow, & green
  • 1/2 cup sliced radishes
  • 1/2 cup diced jicama
  • 1/4 cup sliced pepperoncini or cherry peppers
Toss it all together in an extra large salad bowl to feed a crowd. Add the dressing and toss or pass the bottle so everyone can add their own measure of salad dressing.

Serve with garlic bread, and you've got a crowd pleaser.

Takeaway Truth

Enjoy your weekend with this no-fuss meal.

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Image (Vegetables) by Jill Wellington from Pixabay.

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