Quick and Fresh Vegetable Salad Recipe

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Let’s embark on a delightful culinary adventure with our Quick and Fresh Vegetable Salad. This vibrant salad is a celebration of seasonal produce, and it comes together in a snap. Whether you’re hosting a gathering or simply craving something light and nutritious, this recipe has your back.

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Ingredients

4 cups mixed salad greens (spinach, arugula, or your favorite blend)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1 bell pepper (red, yellow, or green), thinly sliced
1/2 red onion, thinly sliced
1/4 cup feta cheese (optional, for tangy goodness)
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and black pepper, to taste

Directions

Prepare the Greens:
- In a large salad bowl, toss together the mixed greens. Feel free to get creative—use spinach, arugula, or a blend of your favorites.
Add the Veggies:
- Scatter the halved cherry tomatoes, cucumber slices, bell pepper strips, and red onion over the greens. The more colors, the better!
Crumble the Feta (Optional):
- If you’re a fan of creamy tanginess, sprinkle crumbled feta cheese over the veggies. It adds a delightful twist.
Whisk the Dressing:
- In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar. Season with a pinch of salt and a dash of black pepper.
Drizzle and Toss:
- Drizzle the dressing over the salad. Use as much or as little as you like—it’s all about your taste preferences.
- Gently toss everything together to coat the veggies in that irresistible dressing.
Serve and Enjoy:
- Plate your Vegetable Salad and serve it fresh. It pairs beautifully with grilled chicken, crusty bread, or even as a standalone light meal.

Cook’s Note

Alternative Greens: If you’re out of mixed greens, try baby spinach or romaine lettuce.
Dressing Variations: Swap balsamic vinegar for lemon juice or apple cider vinegar if you prefer a different flavor profile.