Easy Vegetable Salad is perfect for summer cookouts, a weeknight side dish or holiday gatherings. I've been making this recipe for over 20 years and it's still a family favorite!
1lbfresh asparagustrimmed, cut into 2-inch pieces (about 4 cups)
12oz fresh mushroomsquartered (about 4 cups)
2cupsgrape tomatoeshalved
214 oz artichoke heartscanned, drained, quartered
1/2cuponionchopped
Dressing
1/2cupred wine vinegar
1tablespoonsugar
3tablespoonsunflower oil(sub with vegetable or canola)
1/2teaspoonkosher salt
1/4 teaspoonpepper
2garlic clovesminced
Instructions
Bring 1 cup of water to a boil in a large skillet. Add asparagus, cover & cook over medium heat until crisp-tender (about 2-3 minutes). Drain immediately & rinse with cold water to stop the cooking process. Set aside on paper towels to dry.
Combine remaining salad ingredients with asparagus in a large bowl.
Prepare dressing by shaking ingredients in a mason jar, using an immersion blender, or by whisking in a small bowl.
Pour dressing over vegetables and toss gently to coat.
Serve immediately or refrigerate for later.
Notes
Refrigerate leftovers for up to 3 days.
This recipe used canned artichokes in water, NOT the marinated version.
If you don't have sunflower oil, substitute with vegetable or canola oil.
Nutritional information is provided as a courtesy using an online calculator and should be considered an estimate. We recommend verifying the information independently.