Easy Vegetable Salad

5 from 2 votes

This cold vegetable salad is a fresh and flavorful mix of summer veggies tossed in a homemade red wine vinaigrette. Pairs well with most proteins and perfect for busy weeknights, cookouts and holiday gatherings.

Prep Time20

Cook Time5

Total Time25

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 70kcal

Author: Lori

Equipment

Ingredients

Salad Ingredients

1 pound fresh asparagus trimmed, cut into 2-inch pieces (about 4 cups)
12 ounces fresh mushrooms quartered (about 4 cups)
2 cups grape tomatoes halved
2 14 ounce cans artichoke hearts in water drained, quartered
1/2 cup onion chopped

Dressing Ingredients

1/2 cup red wine vinegar
1 Tablespoon granulated sugar
3 Tablespoons oil vegetable, canola or sunflower
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves minced

Instructions

Salad Directions

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.
1 pound fresh asparagus
Combine remaining salad ingredients with asparagus in a large bowl.
12 ounces fresh mushrooms, 2 cups grape tomatoes, 2 14 ounce cans artichoke hearts in water, 1/2 cup onion

Dressing Directions

Prepare dressing by shaking ingredients in a mason jar, using an immersion blender, or by whisking in a small bowl.
1/2 cup red wine vinegar, 1 Tablespoon granulated sugar, 3 Tablespoons oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 garlic cloves
Pour dressing over vegetables and toss gently to coat.
Serve immediately or refrigerate for later.

Notes

This recipe used canned artichokes in water, NOT the marinated version.
This salad tastes best if you can refrigerate it for about 30 minutes before serving.
Cover and refrigerate leftovers for up to 3 days.
This recipe makes about 10 1-cup servings.

Nutrition