Smarter Than Pancakes

Friday, May 2, 2008

Summer Veggie Salad

Filed under: Summer veggie salad — shaye3 @ 9:48 am
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Can you tell we’ve had a warm spell this week? We’ve been making the most of our patio!

Today’s offering is a marinated Summer veggie salad. Yet another recipe that is wonderful to use some of those garden veggies–or the garden veggies you find in your farmers’ market or produce department. It’s really good as a side with sandwiches or quiche.

There’s a lot of chopping involved, but I find it cathartic. Just think of your issues or enemies while slicing and dicing!

Summer Veggie Salad (5 ww points per serving—fewer if you use less olive oil)
6 servings

1/2 cup salad oil (Olive oil is a little strong for this so I use canola.)

1/4 cup vinegar (White balsamic is our favorite in this.)

1/2 tsp salt

1/4 tsp pepper

2 cups broccoli (Chop the florets pretty small, then peel and dice the stems to throw in for extra crunch.)

1 cucumber–peeled, seeded and cut into a small dice

2 tomatoes—seeded and coarsely chopped

1/2 cup coarsely chopped red onions (The vinegar really takes the bite out of the onions so don’t be afraid to add more if you’re an onion fan.)

  1. In a small bowl, combine oil, vinegar, salt and pepper.
  2. Mix the veggies in a salad bowl.
  3. Pour on the dressing and toss to mix well.
  4. Cover and chill 3-4 hours, stirring occasionally. (I usually make mine in a lidded storage container and just flip it over a few times as it marinates.)

In the interest of full disclosure, I should admit that as often as not we use this as a chip dip. And the liquid left at the bottom after the veggies are gone is so good that we use it as a salad dressing on a green leafy salad when it’s all said and done.

I’ve NEVER had to throw this away as a leftover because it’s so fresh and good. Mmmmm!


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