Chopped Salad with Roasted Garlic Vinaigrette

Chopped Salad with Roasted Garlic Vinaigrette marinates  various  healthy vegetables in  a multi-purpose savory salad dressing.
Chopped Salad with Roasted Garlic Vinaigrette

Chopped Salad with Roasted Garlic Vinaigrette

By Sue Lau |  Palatable  Pastime

Chopped Salad with Roasted Garlic Vinaigrette is my recipe of the day. This salad combines a  variety of chunky  chopped veggies with a made from scratch roasted garlic salad dressing.

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Chopped Salad with Roasted Garlic Vinaigrette

This recipe does double duty as both a marinated vegetable salad and a DIY salad dressing. It can  go  even  further if  you  want to toss the marinated veggies with some salad lettuce and add a little  more dressing.  In terms of make-ahead salads, it is  the  best.

Homemade Roasted  Garlic Salad Dressing

If  you  need a recipe to roast your own garlic, I have one here.

The dressing  yields about double what you need. However, the rest  can be  saved in the fridge for several weeks. You can use it on more chopped salad. Or perhaps on tossed  salad. It will be a  multi-purpose dressing for all  your salad needs.

Chopped Salad with Roasted Garlic Vinaigrette

This salad is chock  full of color. And  you  can use any vegetables you like. It is an excellent  recipe to  clean out the vegetable bin.

If  you like more  protein,  feel free to add cooked beans or diced cheese. Another  option  would be roasted chicken or ham.

As well, you  can  add sprinkles on  top,  such as seeds, croutons, or shaved Parmesan cheese. I  like the Parm on mine.  And those two go very well together.  Sunflower seeds would be  another favorite choice.

Chopped Salad with Roasted Garlic Vinaigrette

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Chopped Salad with Roasted Garlic Vinaigrette

Chopped Salad with Roasted Garlic Vinaigrette

Sue Lau
5 from 1 vote
Prep Time 20 minutes
Chill Time 2 hours
Course Salad, Salad dressings
Cuisine American
Servings 16
Calories 118 kcal


  • 1 Blender or food processor


Roasted Garlic Vinaigrette:

  • 1/2 cup roasted garlic cloves
  • 1/2 cup white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon celery seed
  • 1 teaspoon dried chives
  • 4 teaspoons granulated sugar
  • 3/4 cup extra-virgin olive oil

Chopped Salad:

  • 1 English cucumber (diced)
  • 1 cup chopped baby carrots
  • 1 cup chopped broccoli
  • 1 cup chopped cauliflower
  • 1 cup cherry tomato (sliced)
  • 1 cup chopped radishes
  • 1/2 red bell pepper (diced)
  • 1/2 yellow bell pepper (diced)
  • 1/2 cup chopped red onion


  • Place ingredients for the vinaigrette (except olive oil) in the blender and mix.
  • With blender running, slowly add olive oil through the chute and continue mixing until emulsified.
  • Combine salad in bowl and toss with one cup of the vinaigrette.
  • Cover and chill for several hours.
  • Store remaining vinaigrette in the refrigerator to use as a salad dressing.


From the kitchen of


Calories: 118kcalCarbohydrates: 6gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 89mgPotassium: 166mgFiber: 1gSugar: 3gVitamin A: 1371IUVitamin C: 26mgCalcium: 24mgIron: 1mg
Keyword marinated salads
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Chopped Salad with Roasted Garlic Vinaigrette

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3 responses

  1. This salad is DELICIOUS. The roasted garlic dressing is amazing… it coats the vegetables beautifully and would be good on ANYTHING that pairs well with a vinaigrette. I followed the recipe exactly as directed, except I chopped up a stalk of celery that needed to be used and added it to the vegetables. I wouldn’t change a thing. 100% recommend. I’m delighted I tried this recipe.

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