All-in-One Salad

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All-in-One Salad | Recipe Treasure Every year when school goes back into session, I always have a hard time keeping track of my meals while I’m running across campus to reach my classes on time. And eating junk food every single day would make me sick to my bones so I can’t even grab fast food on the way either. However, salads are the perfect option that fill your tummy without leaving you with that terrible groggy feeling that usually follows an unhealthy meal.

This all-in-one salad is one of my favorite salads because it’s super easy to make and it combines a variety of vegetables together. It’s packed with lots of fiber, flavor and color!

All-in-One Salad | Recipe Treasure

All-in-One Salad

By

Skill Scale: Easy
Serving: 4
Prep Time: 5-7 minutes
Cook Time: 15 minutes

Ingredients

  • tri-colored rotini pasta - 1 cup
  • green beans - 1 cup, (trimmed & cut into 1 inch pieces)
  • broccoli florets - 2 cup
  • carrot - 1, (sliced)
  • green bell pepper - ½, (diced)
  • red onion - ¼, (diced)
  • olives - 15-16, (cut into thirds each)
  • cherry tomatoes - 15-16, (halved)
  • assorted lettuce leaves - 4 cup
  • Dressing
  • mayonnaise - 2 tbsp
  • ketchup - 1 tbsp
  • vinegar - 1 tsp
  • chili sauce - 1 tsp
  • salt - ¼ tsp
  • black pepper - ¼ tsp

Instructions

  • Boil pasta to al dente according to package directions
  • Drain pasta and set aside
  • Boil water in a saucepan with 1 tsp salt
  • Put green beans, broccoli florets and carrots in boiling water and blanch them for about 4-5 minutes until crisp tender
  • Drain the vegetables and shock them by putting them in ice cold water for 2-3 minutes to retain the color
  • Drain the vegetables again and set aside
  • Put the boiled vegetables, green bell pepper, red onion, olives, cherry tomatoes, lettuce and pasta in a big bowl and set aside
  • Mix mayonnaise, ketchup, vinegar, chili sauce, salt and black pepper in a small container
  • Pour the dressing onto the salad and toss
  • Serve immediately
Print

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