Chopped Vegetable Salad (Immunity Boosting).

This chopped vegetable salad is delicious and healthy! Finely chopped veggies and a zesty dressing make a perfect side dish.

How are you feeling these days? A little too full after the holidays? Tired of looking at sweets?

I hear you! What a treat to be able to enjoy so many delicious foods during the holiday season, but January first is here, and I’m ready to eat a little lighter.

This chopped vegetable salad is the perfect way to get back on the healthy eating train. Because the vegetables are super finely chopped, it’s easy to eat. And it’s easy to make, too! A food processor or a mini food processor is a quick and easy way to get these vegetables chopped into tiny pieces.

The dressing on this salad is made of simple ingredients. A little olive oil, some vinegar, salt, pepper, mustard, and the key ingredient…fresh garlic.

Fresh garlic has medicinal properties – it’s a powerful anti-viral and anti-bacterial. Eating raw garlic can help you ward off illness, and if you do happen to get a cold, eating raw garlic can help shorten the life of the cold. In some ways, this is a “stay-well” salad.

Broccoli and red peppers contain lots of vitamin C, so this is the perfect immunity boosting salad for the winter months.

This chopped vegetable salad is:

• easy to make
• allergy friendly and grain free
• perfect for making ahead of time and enjoying throughout the week
• immunity boosting – it’s loaded with vitamin C and fresh garlic

Disclosure: This post contains affiliate links.

5 from 1 vote

Print

Chopped Vegetable Salad.

This chopped vegetable salad is perfect for eating right in the new year! Finely chopped veggies are topped with a zesty dressing for a great side dish. 

Course Salad

Cuisine Dairy Free, gluten free, vegan.

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Calories 194 kcal

Author Kelly Roenicke

Ingredients

• 2 carrots peeled and chopped into large chunks
• 2 broccoli crowns stalks removed
• 1 red pepper cored and sliced

For the dressing:

• 3 cloves garlic minced
• 5 Tablespoons olive oil
• 3 Tablespoons apple cider vinegar
• 1 Tablespoon mustard
• ⅓ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon sugar optional

Instructions

1. Place a few carrot chunks in a food processor and pulse until finely chopped. Put chopped carrots in a large salad bowl. Repeat with remaining carrots.

2. Place the red pepper in the food processor and pulse until finely chopped. Add to the carrots. 

3. Place the broccoli crowns in the food processor and pulse until finely chopped. Add to the bowl. 

4. Combine the dressing ingredients in a small bowl and whisk with a fork. Drizzle over the chopped vegetables. 

5. Serve immediately or refrigerate until ready to serve. 

Nutrition Facts

Chopped Vegetable Salad.

Amount per Serving

Calories

194

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

1

g

6

%

Sodium

 

240

mg

10

%

Potassium

 

753

mg

22

%

Carbohydrates

 

18

g

6

%

Fiber

 

6

g

25

%

Sugar

 

5

g

6

%

Protein

 

6

g

12

%

Vitamin A

 

5280

IU

106

%

Vitamin C

 

207.7

mg

252

%

Calcium

 

105

mg

11

%

Iron

 

1.7

mg

9

%

* Percent Daily Values are based on a 2000 calorie diet.

If you would prefer a more traditional potluck salad recipe, try this crunchy broccoli salad.

If you’re looking for more ways to boost your immune system this winter, try this kiwi triple berry smoothie.