from Food Network

Salads are meant for the summer, and what better than to make a salad out of your favorite summertime vegetables. This summer vegetable salad offers all of those salad lovers a new and exciting option to bring to a cookout.

This summer vegetable salad offers a light, clean dish to the typical greasy, heavy cookout foods. It allows one to eat more without feeling like it. So healthy eaters out there, make sure you bring this dish to those cookouts so you can maintain that healthy lifestyle you have been living.

Vegetable Salad

Summer Vegetable Salad Recipe

Serves 6

For the vinaigrette:

1 tablespoon finely chopped shallot

1 1/2 teaspoons dijon mustard

1 1/2 teaspoons honey

3 tablespoons champagne vinegar

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil

For the salad:

1 zucchini, cut into 2-inch segments

1 yellow squash, cut into 2-inch segments

4 baby golden beets, peeled

3 large white mushrooms

1/3 cup chopped fresh chives, chervil and/or tarragon

Kosher salt and freshly ground pepper


Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.

Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.

Per serving: Calories 120; Total Fat 10 grams; Saturated Fat 1 gram; Protein 2 grams; Total Carbohydrate 8 grams; Sugar: 5 grams; Fiber 2 grams; Cholesterol 0 milligrams; Sodium 392 milligrams

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