So I bet you are wondering, why I am showing you a bowl full of just veggies?
Where is the pasta???
Well, it turns out that our pasta salad WITHOUT the pasta is really good too.
We made this salad about a month ago.
You know, when the diet thing was still going strong,
and we were being all good and cutting out as many carbs as we could.
Maybe I should have stuck with that longer 🙂
We really liked eating a big bowl full of veggies this way,
so it has happened a few more times since then.
Fresh and delicious is always a good way to go for dinner.
Although my oldest did say he missed the noodles,
and the two youngest were grossed out by the fact that I put mushrooms in it 🙂
Veggie Salad
Ingredients
- 2 cups chopped broccoli
- 2 cups chopped carrots
- 2 cups chopped cucumber
- 2 cans chick peas
- 2 cups cherry tomatoes, halved
- 2 cups chopped fresh mushroom
- 1 1/2 cups Bruschetta Italian salad dressing
- salt and pepper to taste
Instructions
- Combine all the vegetables in a bowl. Stir in the dressing carefully.
- Season to taste with salt and pepper. Refrigerate until ready to serve.
Notes
If you make this up ahead of time, do not add the mushrooms right away. Stir those in right before serving.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 139 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 6mg Sodium: 150mg Carbohydrates: 20g Fiber: 5g Sugar: 5g Protein: 5g
Aimee says
August 17, 2012 at 10:44 AMI love a big bowl of veggies, this looks yummy! Totally deserve dessert after eating that!
Anita Stafford says
August 17, 2012 at 1:24 PMThis looks wonderful to me! Veggies rock!
Averie @ Averie Cooks says
August 17, 2012 at 1:51 PMhow cute – and even if a family wasn’t ‘into’ eating their veggies, these cute little jars can only help!
Jocelyn says
August 20, 2012 at 6:28 PMAnything in cute jars would make me want to eat it:-)
Ellen B Cookery says
August 17, 2012 at 2:30 PM1. That salad is beautiful! 2. The jars are genius!
Jocelyn says
August 20, 2012 at 6:29 PMThanks! I love to serve anything and everything in jars!!!
Hayley @ The Domestic Rebel says
August 17, 2012 at 3:19 PMLove the idea of serving them in portion-control jars! Cute and effective, since I could easily polish off the whole bowl. I love all the colors + variety… I want some!
Christina at I Gotta Create! says
August 17, 2012 at 9:58 PMLooks yummy and I love how you display it too!
<3 Christina at I Gotta Create!
Wildly Original linky party is open.
Shiloh Barkley says
August 18, 2012 at 3:37 AMI don’t think veggies need portion controlling, but eating out of jars is pretty trendy on blogs these days.
http://www.shilohstaste.com
Dorothy @ Crazy for Crust says
August 18, 2012 at 1:56 PMYeah, when I first read this I thought “perfect dinner for the hubs and I.” There is no way Jordan would touch this ever! 🙂 BUT it sounds really good and since watching what we eat (not going into our mouths) is starting here soon…this is the perfect fast dinner.
amy (fearless homemaker) says
August 18, 2012 at 4:16 PMI love pasta salad + I bet it’s great without the noodles, too. i actually love veggies, so i know i’d love this. perfect accompaniment to some grilled burgers or chicken!
Jocelyn says
August 20, 2012 at 6:31 PMyes, this is definitely the perfect side to burgers or grilled chicken!!!
CrazyNutsMom says
August 19, 2012 at 12:49 PMThis will definitely make me a veggie lover. Thank you for sharing! I pinned it to find it later on Pinterest!
Trish - Sweetology101 says
August 19, 2012 at 2:41 PMthis is great – I love it!!! THe presentation is cool. This has been put on my dinner list this week!
Jocelyn says
August 21, 2012 at 12:22 PMThank you! I love to use jars for almost everything! Hope you enjoy the salad!
Josephine says
April 25, 2013 at 12:54 AMHi Jocelyn,
I tried making this salad today and i LOVE it! Thanks for the great recipe! 🙂
liz says
June 12, 2013 at 9:43 AMHow many does this recipe serve? I would love to make this for a party but need to know how to multiply the recipe…
Thanks 🙂
Jocelyn Brubaker says
June 12, 2013 at 11:04 AMThis recipe makes about 10 cups of salad. If you use the small mason jars, they hold 1/2 cup of salad, so you can make 20 jars. I hope you enjoy the recipe.
Lisa says
January 28, 2014 at 10:11 AMMy hubby is not a fan of cucumbers. Is there any other veggie what you would recommend in place of the cucumbers?
Jocelyn Brubaker says
January 28, 2014 at 11:13 AMYou can honestly substitute any of your favorite veggies in this salad.