Vegetable Salad with Dressing
A crisp, colorful salad of lettuce, carrots, bell peppers, and asparagus, tossed in a simple homemade dressing. Perfect for a quick and healthy side dish.
- Total time
- 20 min
- Servings
- 4
- Calories
- 120
- Protein
- 2g
Ingredients
- 1 head lettuce
- 2 medium carrots
- 1 large bell peppers
- ½ pound asparagus
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon salt
Instructions
- 1
Trim the woody ends from the 0.5 pound asparagus and cut into 2-inch pieces. Bring a pot of salted water to a boil, add the asparagus, and cook until bright green and tender-crisp, about 3 minutes. Drain and rinse with cold water to stop cooking.
- 2
Wash and tear the 1 head of lettuce into bite-sized pieces. Peel and thinly slice the 2 carrots. Remove the seeds from the 1 bell pepper and slice into thin strips.
- 3
In a small bowl, whisk together the 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and 0.5 teaspoon salt until well combined. Taste and adjust seasoning if needed.
- 4
In a large salad bowl, combine the lettuce, carrots, bell peppers, and asparagus. Pour the dressing over the vegetables and toss gently until everything is evenly coated.
- 5
Serve immediately, or chill for up to 30 minutes before serving for a colder salad.
Tools you’ll need
- Large salad bowl
- Small bowl
- Whisk
- Pot
- Knife
- Cutting board
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