Mixed Vegetable Salad with Tomato, Dijon, & Olive Vinaigrette

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 158.1
  • Total Fat: 12.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 271.3 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Mixed Vegetable Salad with Tomato, Dijon, & Olive Vinaigrette calories by ingredient
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From "The Mediterranean Diabetes Cookbook" by Amy Riolo From "The Mediterranean Diabetes Cookbook" by Amy Riolo
Number of Servings: 6


    1 C trimmed green beans
    1 C trimmed asparagus
    1 C frozen peas, thawed & drained
    1 C sugar snap peas, trimmed
    2 C chopped romaine lettuce
    1/4 C balsamic vinegar
    1 tsp Dijon mustard
    1/4 C extra-virgin olive oil
    salt, to taste (1/4 tsp)
    fresh ground black pepper, to taste (1/4 tsp)
    1/2 C cherry tomatoes, quartered
    1 T nicoise olives, pitted and chopped
    1 tsp sugar, if desired


1. Steam green beans, asparagus, frozen peas, and sugar snap peas until crisp-tender. Immediately submerge in bowl of ice water. Place romaine in the bottom of a large serving bowl.

2. Preheat oven to 500 degrees F.

3. Pour balsamic vinegar into a small bowl. Whisk in mustard until well incorporated. Whisk in olive oil until smooth. Taste, and season with salt and pepper to taste.

4. Place cherry tomatoes in a single layer on a baking sheet. Roast for 5-10 minutes or until charred and soft. Stir tomatoes and olives into vinaigrette. Taste dressing. If it is too sour, add sugar and stir to incorporate.

5. Drain vegetables well, and place in the bowl with lettuce. Add vinaigrette, and toss. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user DARBOYMOM.

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