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Veggie Salad To-Go - Recipe


I love recipe options that allow prep in advance on the weekends for a busy week.  This Veggie Salad is full of protein, vitamins, and FLAVOR -- and it's a great mason jar mixer.  Toss it in a pita for a veggie sammie or eat alone as a main course salad.  You can even add a slice or two of lunch meat or guac to the pita, but it's not necessary.

Veggie Salad To-Go
Prep Time: 10 minutes
Ingredients:  1-2 heads Broccoli - chopped, 1/2 head Cauliflower - chopped, 1 16oz can Chickpeas (aka, Garbanzo beans), 1 tsp kosher salt, 1/2 tsp pepper, scant 1/2 cup olive oil, 3 Tbsp lemon juice, 2 Tbsp Dijon mustard, 1 1/2 Tbsp honey, 1/2 tsp minced garlic.
Products used in this post:  Olivewood salt keeper, Mixing Bowl Set, Copper Whisk, Measuring Cups, and Ombre Measuring Spoons. Shop online for shpping or email us for a local pickup invoice:
  1. Rinse and drain the chickpeas.
  2. Mix Broccoli, Cauliflower and chickpeas in a medium bowl.
  3. In a separate smaller bowl, combine all other ingredients EXCEPT oilive oil {lemon juice, Dijon, salt, pepper, minced garlic, honey}.  After mixing the ingredients with a whisk, measure 1/2 cup olive oil and slowly drizzle into mixture while stirring quickly with a whisk to blend.  The ingredients will emulsify into one.

  4. Pour the entire mixture over the veggies, mix thoroughly to coat, and serve up!

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