Lemon Dill Chopped Veggie Salad

Not all salads have to be made up of lettuce, tomato and cucumber. Here’s a great spin on a veggie salad with a fast prep thanks to my handy Pampered Chef chopper. I love that thing…honestly…if you’re mad you chop even faster!

This recipe is so versatile! The ingredients can be mixed up but you want veggies that will hold up to sitting and marinating in the fridge for a while so it’s usually a combination of onion, pepper, zucchini, carrots, cucumber, cabbage, celery and mushrooms in whatever quantity I have on hand plus a can of beans or leftover cooked beans but I’m usually in a hurry so it’s canned! If you have a good low sodium dressing you can chop it all up and use that dressing and you’re done but I wanted to use up some dill I had in the house so this creation came about.

Lemon Dill Chopped Veggie Salad

1/4 red onion
1 red pepper
2 zucchini
1 english cucumber
1 container mushrooms
2 large carrots
1 large can of chick peas, rinsed and drained
juice of 3 lemons
1 tbsp chopped fresh dill
garlic powder, mrs dash table blend and black pepper to taste

Chop it all up using a food chopper. I usually chop the pepper by hand though.

Pop it all into a bowl and add the lemon juice, dill and seasonings to taste.

Stir it all up and let it sit in the fridge overnight.


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