5.0 from 18 votes
Vegetable Chopped Salad Recipe
This delicious Chopped Vegetable Salad is vegan, gluten-free, loaded with fresh vegetables, and makes a great side salad or base salad that fits in every type of meal plan.
Prep Time
30 mins
Total Time
30 mins
Servings: 8
Calories: 27 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 head iceberg lettuce shredded
- 1/2 cup finely chopped yellow bell pepper
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped English cucumber
- 1/2 cup finely chopped tomatoes
- 1/2 cup finely chopped broccoli florets
- 1/2 cup finely chopped cauliflower florets
- 1/2 cup finely chopped celery
- 1/2 cup scallions thinly sliced
- 1 medium carrot shredded
- dressing of your choice
Instructions
- Prep all your veggies and add them to a large bowl. Toss to combine.
- Serve with your favorite salad dressing.
Cup of Yum
Notes
- Prep in Advance. You can prepare elements of this vegetable chopped salad to store in separate airtight containers in the refrigerator overnight, saving you most of the recipe time when it comes to assembling the salad the following day. Don’t store the ingredients together in one container otherwise, the color from some of the veggies will bleed and stain the lettuce. The lettuce will also start to go soggy from contact with the other salad ingredients.
- Jar Salad. If you need a salad to go, such as to take for lunch, add your salad to a jar and transport the dressing separately. Also, as some people don’t enjoy salad dressings added to their salads, serve your chosen salad dressing in a jar alongside the salad bowl that others can help themselves to.
- Side Salad. Enjoy this salad as a side dish to grilled meats and other meaty main meals or turn it into a well-balanced meal by adding in some shredded chicken, turkey, chopped ham, crumbled bacon, cheese, hard-boiled eggs, or even shrimp.
- Rinse. Be sure to rinse and drain the salad ingredients before combining them.
- Add Protein. Turn this vegetable chopped salad into a main meal by adding in some shredded meats, grilled meat, shrimp, hard-boiled eggs, shrimp, or crumbled bacon.
- Swap Vegetables. Add in or swap out ingredients to suit your preferences. Zucchini, red onion, artichoke hearts, or radishes are all great options to consider including in this salad.
- Go Nuts. Other add-ins could include nuts (raw or toasted), seeds, cheese (Parmesan shavings or crumbled feta), croutons, and legumes such as lima beans or sweet peas.
- Double It. If you’re serving a crowd, consider doubling the ingredients - it’s that easy!
Nutrition Information
Calories
27kcal
(1%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
23mg
(1%)
Potassium
261mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2133IU
(43%)
Vitamin C
42mg
(47%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 27
% Daily Value*
| Calories | 27kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 23mg | 1% |
| Potassium | 261mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2133IU | 43% |
| Vitamin C | 42mg | 47% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.