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Chopped Spring Vegetable Salad with Dijon Vinaigrette

Ingredients

Organic Spring Vegetables:
  • 1 cup English cucumbers (seeded + chopped)
  • 1 cup red bell pepper (chopped)
  • 1 cup yellow bell pepper (chopped)
  • ½ cup sliced red radish
  • ½ cup carrots (chopped)
  • ½ cup broccoli florets
  • ½ cup red onion (diced)
  • ½ cup green onion (chopped)
  • ½ cup garbanzo beans
For the Dressing:
  • 1 tbsp fresh lemon juice
  • 2 tbsp white wine vinegar
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 2 tbsp Dijon mustard
  • 1/8 tsp black pepper (fresh ground)
  • 2 garlic cloves (minced)
  • 3 cups Arugula lettuce

Recipe

Chop the vegetables into bite-sized pieces and combine in a large bowl.

Whisk together the dressing ingredients in a small bowl. Pour dressing over salad, let marinate for 15 minutes (or make up to a day ahead) and toss periodically, then add arugula just prior to serving and toss to combine, taste and season if necessary.

Adapted from Chef Bernard Kinsella

Associated Add-on Products