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Chopped Salad with Roasted Garlic Vinaigrette

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

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

From the kitchen of palatablepastime.com

Nutrition

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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