Mixed Vegy Salad

Mixed Vegy Salad Recipe from Macedonia with Asparagus, Tomatoes, and Mustard

Region / culture: Macedonia | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Mixed Vegy Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for dinner. Packed with a variety of vegetables, this salad is not only colorful and flavorful but also full of vitamins and minerals.

History

The origins of Mixed Vegy Salad are not clear, but it is believed to have been inspired by traditional Mediterranean salads that are known for their use of fresh and seasonal vegetables. Over time, different variations of the salad have emerged, each with its own unique twist.

Ingredients

2 cups cooked brussel sprouts, each quartered lengthwise and then halved
1 cup cooked asparagus, sliced into pieces about the same size as the cut brussel sprouts
1 cup fresh tomatoes, seeds and liquid removed, cut to brussel sprout size
0.5 cup green onions, sliced to the same size as other ingredients
0.5 cup steamed red or green cabbage, cut to the same size as other ingredients
0.25 cup diced red pepper
0.5 head romaine lettuce, torn into bite-size pieces

Dressing

0.25 cup rice vinegar
4 tsp equivalents of "Nutra Sweet" ("equal") or 0.13 cup of honey
2 tbsp of "Grey Poupon" or other fat-free prepared mustard

How to prepare

Mix all the ingredients together. Add the dressing and toss to combine. Serve.
Alternatively, you can heat the mixture in the microwave or refrigerate it for up to 1 hour.
If you plan to refrigerate it for longer than an hour, keep the dressing separate until serving time or no more than an hour before.

Variations

Add some cooked quinoa or couscous for a heartier salad.
Top the salad with some toasted nuts or seeds for added crunch.
Drizzle with a balsamic glaze or lemon vinaigrette for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the brussel sprouts and other vegetables until they are tender but still have a slight crunch.

- To save time, you can use pre-cooked or frozen vegetables in this recipe.

- Feel free to customize the salad with your favorite vegetables or add some protein such as grilled chicken or tofu.

Serving Suggestions

Serve Mixed Vegy Salad as a side dish with grilled fish or chicken, or enjoy it on its own as a light and refreshing meal.

Cooking Techniques

Be sure to cook the vegetables until they are just tender to preserve their nutrients and crunch.

- Toss the salad gently to avoid crushing the vegetables.

Ingredient Substitutions

Feel free to swap out any of the vegetables in this recipe for your favorites.

- Use honey or maple syrup instead of Nutra Sweet if desired.

Make Ahead Tips

You can prepare the vegetables and dressing ahead of time and assemble the salad just before serving to save time.

Presentation Ideas

Serve the Mixed Vegy Salad in a large bowl or on individual plates, garnished with fresh herbs or a sprinkle of grated cheese.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or a simple pasta dish.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Do not freeze. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Calories: 80 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 1g per serving

Saturated Fat: 0g per serving

Proteins

Protein: 3g per serving

Vitamins and minerals

This salad is rich in vitamins A, C, and K, as well as folate, potassium, and fiber.

Alergens

This recipe is gluten-free and dairy-free. However, it contains mustard, which may be an allergen for some individuals.

Summary

Mixed Vegy Salad is a low-calorie, nutrient-dense dish that is perfect for those looking to add more vegetables to their diet.

Summary

Mixed Vegy Salad is a colorful and flavorful dish that is perfect for a light and healthy meal. Packed with a variety of vegetables and a tangy dressing, this salad is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I was visiting my friend Sarah at her countryside home. She had just returned from the farmers market with an array of fresh vegetables, and she invited me to stay for lunch.

As we sat down at her dining table, she brought out a large bowl filled with a colorful assortment of vegetables. There were crunchy cucumbers, vibrant bell peppers, juicy tomatoes, and crisp carrots, all mixed together in a mouthwatering medley. The vegetables were dressed in a tangy vinaigrette and sprinkled with fragrant herbs. It was a sight to behold.

Sarah explained that this was her signature Mixed Vegy Salad, a recipe she had learned from her grandmother many years ago. She told me how her grandmother used to make it for her family during the summer months, using vegetables fresh from their garden.

I took my first bite of the salad and was instantly transported to a place of pure bliss. The flavors were bright and refreshing, the textures were crisp and satisfying. I had never tasted anything quite like it before.

I begged Sarah for the recipe, and she graciously agreed to share it with me. She walked me through the steps, explaining how to chop the vegetables, make the vinaigrette, and combine everything together. It was a simple recipe, but one that required a delicate touch and a keen eye for freshness.

I went home that day with a newfound excitement for cooking. I couldn't wait to recreate Sarah's Mixed Vegy Salad in my own kitchen. I visited the local farmers market and picked out the freshest vegetables I could find. I spent hours chopping and mixing, tasting and adjusting, until I finally had a salad that rivaled Sarah's.

I made the salad for my family that evening, and they were blown away by the vibrant flavors and colorful presentation. They couldn't believe that I had made it myself, and they begged me to share the recipe with them.

From that day on, Mixed Vegy Salad became a staple in our household. I made it for every family gathering, every potluck, every summer barbecue. It became my go-to dish, my signature creation.

Over the years, I have made some tweaks to the recipe, adding new vegetables, experimenting with different herbs and spices. But the essence of the salad remains the same - fresh, vibrant, and bursting with flavor.

I have shared the recipe with countless friends and family members, each one falling in love with it just as I did. It has become a symbol of summer in our household, a dish that brings people together and creates lasting memories.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the friends and family who have inspired me along the way. I am thankful for Sarah and her grandmother, for passing down this delicious recipe that has brought so much joy into my life.

And so, I continue to make Mixed Vegy Salad with love and passion, knowing that each bite carries with it a piece of my culinary journey. It is a dish that has become a part of me, a reflection of my love for cooking and my appreciation for fresh, seasonal ingredients.

I hope that one day, you too will be able to experience the magic of Mixed Vegy Salad. May it bring you as much joy and satisfaction as it has brought me. And may it serve as a reminder that the best recipes are often those that come from the heart.