Chopped Salad with Roasted Garlic Vinaigrette marinates various healthy vegetables in a multi-purpose savory salad dressing.
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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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.
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Or perhaps you’d like summertime cucumbers which are just the best, thinly sliced and marinated in a simple, lightly sweet and and savory vinaigrette.
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Chopped Salad with Roasted Garlic Vinaigrette
Chopped Salad with Roasted Garlic Vinaigrette
Equipment
- 1 Blender or food processor
Ingredients
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
Instructions
- 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.
Notes
Nutrition
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