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chopped veggie salad with broccoli

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


  • 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
  • teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon sugar optional


  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 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 240mg10%
Potassium 753mg22%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 5g6%
Protein 6g12%
Vitamin A 5280IU106%
Vitamin C 207.7mg252%
Calcium 105mg11%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.