Farmers’-Market Chopped Salad

Combining an abundance of super-crunchy, perfectly in-season vegetables in a creamy, lemony dressing is a fun and delicious way to reimagine a slaw.

  • Total Time:
  • Servings: 6

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  • 4 ounces snow peas, cut into 1-inch pieces
  • 1 yellow bell pepper, thinly sliced
  • 1 medium zucchini, cut into 1-by- 1/3-inch sticks
  • 1 medium yellow squash, cut into 1-by- 1/3-inch sticks
  • 2 medium golden beets, peeled and finely julienned
  • 1 bunch watercress, thick stems discarded and watercress coarsely chopped
  • 2 scallions, thinly sliced on the diagonal
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons light mayonnaise
  • 1/4 cup canola oil
  • Salt
  • Freshly ground pepper

How to make this recipe

  1. In a large bowl, combine the snow peas, bell pepper, zucchini, yellow squash, beets, watercress and scallions. In a small bowl, whisk the lemon juice with the mayonnaise and oil and season with salt and pepper. Add the dressing to the vegetables and toss. Serve right away.

Contributed By Photo © Christina Holmes Published October 2012

497572 recipes/farmers-market-chopped-salad 2013-12-06T23:25:20+00:00 Grace Parisi summer|fast-column|salads|side-dishes|6|basic-easy|fast|healthy|no-cook|vegetarian october-2012 recipes,farmers-market-chopped-salad 497572

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