The Best Vegetable Salad
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The Best Vegetable Salad
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 6 oz (350g) asparagus
- 1 lb (500g) broccolini
- 1 lb (500g) green beans
- 3 oz (100g) goat cheese
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic minced, clove
- 1-2 tsp salt
- ½ tsp black pepper
Instructions
- Blanche the vegetables in a large pot of salted water.
- Place a pot of water over medium-high heat then season generously with salt.
- Trim the ends off the broccolini, asparagus and green beans.
- Cook the vegetables (I prefer doing them separately as they have different cooking times) then remove with tongs and place in a large bowl of ice water.
- Drain well and add to a serving platter.
- Make the dressing by whisking together all the ingredients in a small bowl.
- Taste and adjust seasoning if necessary.
- Pour over the vegetables, toss to combine then crumble over the cheese and serve.
Nutrition Information
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Calories
141kcal
(7%)
Carbohydrates
12g
(4%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
7mg
(2%)
Sodium
467mg
(19%)
Potassium
230mg
(5%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2218IU
(44%)
Vitamin C
82mg
(91%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 7mg | 2% |
| Sodium | 467mg | 19% |
| Potassium | 230mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2218IU | 44% |
| Vitamin C | 82mg | 91% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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