Rainbow Harvest Vegetable Salad with Lemon-Herb Vinaigrette
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"easy recipe for a garden/ vegetable salad at home"
Serves 4 | Prep Time 20 PT20M | Cook Time 15 PT35M | SaladWhy I Love This Recipe
Did you know that purple cabbage owes its vibrant color to anthocyanins, which are powerful antioxidants? They not only boost this salad's beauty but also its nutrition.
Ingredients You'll Need
2 cups mixed baby greens
1/2 cup cherry tomatoes, halved
1/2 cup yellow bell pepper, diced
1/2 cup shredded purple cabbage
1/2 cup cucumber slices
1/4 cup red onion, thinly sliced
1/4 cup cooked corn kernels
2 tablespoons crumbled feta cheese
2 tablespoons roasted sunflower seeds
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Salt and pepper to taste
1/4 teaspoon dried oregano
Directions
Prepare all the vegetables by washing thoroughly and cutting as specified in the ingredient list.
In a large salad bowl, combine the baby greens, halved cherry tomatoes, diced yellow bell pepper, shredded purple cabbage, cucumber slices, red onion slices, and cooked corn kernels.
In a small bowl, make the lemon-herb vinaigrette by whisking together olive oil, freshly squeezed lemon juice, Dijon mustard, salt, pepper, and dried oregano until well combined.
Drizzle the vinaigrette over the salad and toss everything gently to evenly coat the vegetables with the dressing.
Sprinkle the crumbled feta cheese and roasted sunflower seeds on top as a final garnish.
Serve immediately and enjoy!
Pairs Well With
Pairs delightfully with a crisp Sauvignon Blanc or a refreshing lemonade spritzer with a hint of mint.






