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Chopped Spring Vegetable Salad with Dijon Vinaigrette


Organic Spring Vegetables:
  • 1 cup cucumber; seeded and chopped (peeled if skin seems tough)
  • 1 cup red bell pepper; chopped
  • 1 cup yellow bell pepper; chopped
  • ½ cup sliced red radish
  • ½ cup carrots; chopped
  • ½ cup broccoli florets
  • ½ cup red onion; diced
  • ½ cup green onion; chopped
  • ½ cup garbanzo beans
For the Dressing:
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp white wine vinegar
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 2 Tbsp Dijon mustard
  • 1/8 tsp black pepper (fresh ground)
  • 2 garlic cloves (minced)
  • 3 cups Arugula or baby spinach or spring mix)


Chop vegetables into bite-sized pieces and combine in large bowl. Whisk together dressing ingredients in a small bowl. Pour dressing over salad, let marinate for 15 minutes (or make up to a day ahead) and toss periodically. Add arugula just prior to serving and toss to combine, taste and season if necessary.

Adapted from Chef Bernard Kinsella

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