Rainbow Vegetable Chopped Salad
with creamy tahini Italian vinaigrette
We're showing some Pride with a rainbow of toppings on our simple vegetable-packed salads (and it’s a fun way for kids to get involved), but feel free to assemble the salads any way you'd like.
Smarts: Because the stalks of broccoli can be tough, be sure to cut the florets down into bite-sized pieces. Steaming the florets in the microwave before adding them to the salads also insures they will be tender enough to eat.
Smarts: Because the stalks of broccoli can be tough, be sure to cut the florets down into bite-sized pieces. Steaming the florets in the microwave before adding them to the salads also insures they will be tender enough to eat.
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Ingredients
Rainbow Vegetable Chopped Salad:
- Bell peppers, orange - 1 , diced
- Bell peppers, yellow - 1 , diced
- Onions, red - 1/2 , diced
- Broccoli florets - 8 oz , chopped
- Tomatoes, roma - 8 oz , chopped
- Avocados - 1 , chopped
- Baby spinach - 8 oz , chopped
- Cashews - 1/3 cup
Creamy Tahini Italian Vinaigrette:
- Vinegar, red wine - 1 Tbsp
- Tahini - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Italian seasoning - 1/2 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 1/2 Tbsp
Prep
- Make vinaigrette - Whisk together vinegar, tahini, mustard, Italian seasoning, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Bell peppers / Onions / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Tomatoes / Avocados / Baby spinach - Prep as directed.
- Steam broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel and microwave until tender, 2 to 4 minutes.
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Make
- Assemble salads with a bed of baby spinach. Top with bell peppers, onions, broccoli, tomatoes, avocados, and cashews. Drizzle with vinaigrette until dressed to your liking. Enjoy!
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