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Tons of Veggie Chopped Salad

Bright and crunchy chopped salad filled with a variety of veggies and tossed in a garlic dressing. Perfect for a family gathering or picnic.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: broccoli, cabbage, cauliflower, peppers, spinach, tomatoes, zucchini

Equipment

Ingredients

  • 1/2 small cabbage
  • 1/2 head cauliflower
  • 1 stalk of broccoli
  • 2 cups zucchini, rough chopped
  • 2 cups spinach
  • 2 stalks of celery cut lengthwise then crosswise into dice
  • ¼ cup red onion diced
  • 1 red or yellow bell pepper diced
  • 1 tomato diced, seeds removed

Dressing:

  • 1 cup olive oil
  • ¼ cup Bragg’s or coconut aminos
  • 1 tsp lemon juice
  • 1 Tbsp cider vinegar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 clove garlic
  • 2 Tbsp red onion diced

Instructions

  • Use a food processor to chop cabbage, broccoli, cauliflower, zucchini and spinach. Fill processor container with one kind of vegetable and use very quick tapping pulses to chop. If you hold down the button rather than tap, the vegetables will chop too fine. Pour chopped veggies into a large bowl. Repeat.
  • Prepare celery, onion, pepper, and tomato by dicing with a chef knife. Add to the mixing bowl.
  • Blend the dressing ingredients until smooth, pour ½ over chopped veggies, mix to coat and add more if needed to coat all the veggies. Store any leftover dressing in the fridge for 5 days.
  • The dressing can be whisked together instead of blending, but blending creates a creamy dressing, which I prefer, but whisking it together works as well.