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A Healthy Hot-Weather Lunch: Summer Vegetable Salad

By The PD Web Team

As the weather heats up, we like our dishes a little lighter. Salads and lots of veggies are dominating our summer menus, and we’ve found a great dish that combines both of those things—this incredibly tasty, beautifully healthy, and amazingly simple Summer Vegetable Salad! Ready to be on your way for light and flavorful meal? Then let’s get started!

What You’ll Need:

  • 2 cups fresh green beans
  • 3 peeled carrots, cut into 2″ long sticks
  • ½ red onion, thinly sliced
  • ½ cup black olives, pits removed
  • 1 seedless cucumber, thinly sliced
  • 1 pint cherry tomatoes
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons tarragon vinegar
  • 1 tablespoon Creole mustard
  • ½ teaspoon Worcestershire sauce
  • 1 clove garlic, minced
  • ¼ teaspoon dried oregano
  • large bowl of ice water

Once all your veggies are prepped, place a steaming basket inside a large saucepan with one inch of water and bring it to a low boil. Add the green beans and carrot sticks to the steaming basket. Cover the pan and cook the veggies until the beans and carrots are cooked through but still have a slight crunch. At this point, you’ll take remove them from the steaming basket and immediately immerse them in the ice water bath until they’ve cooled. Lastly, take them out of the water and pat those vegetables dry.

Next, make the marinade. In a large mixing bowl, whisk together the olive oil, vinegar, mustard, Worcestershire sauce, garlic, and oregano. Add the green beans, carrots, onions, black olives, cucumbers, and cherry tomatoes to the bowl. Toss them gently until they’re covered in the marinade, and refrigerate the salad until you’re ready to serve it.

This deliciously healthy salad is great on its own or served alongside your favorite burger, steak, or barbecue chicken!

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