Fresh Vegetables Recipe

Wash and dry

Rinse all vegetables under cold water. Pat dry with a clean kitchen towel or use a salad spinner for leafy greens.

Slice zucchini

Trim ends of the zucchini and cut into 1/4-inch half-moons to yield about 1.5 cups.

Chop peppers

Remove stems and seeds from the yellow and red bell peppers. Slice into 1/2-inch strips or dice to make 1 cup of each.

Julienne carrot

Peel the carrot and slice into thin matchsticks or 1/8-inch rounds to make 1 cup.

Trim peas and halve tomatoes

Trim the ends of the sugar snap peas and cut any fibrous strings. Halve the cherry tomatoes.

Place the prepared zucchini, bell peppers, carrot, sugar snap peas, cherry tomatoes, and baby spinach into a large mixing bowl. Gently toss to combine.

Mince garlic

Peel and finely mince the garlic clove (or grate it) to release its flavor.

In a small bowl or jar, combine the extra-virgin olive oil (3 tbs), fresh lemon juice (2 tbs), Dijon mustard (1 tsp), honey (1 tsp), minced garlic (1 clove), sea salt (1 tsp), black pepper (1/2 tsp), and red pepper flakes (1/4 tsp). Whisk vigorously or shake until the dressing emulsifies and becomes slightly thickened.

Taste and adjust seasoning: add a pinch more salt or a squeeze more lemon if desired.

Pour the dressing over the bowl of mixed vegetables. Using salad tongs or two large spoons, toss gently but thoroughly so the vegetables are evenly coated.

Add the baby spinach and gently fold it in so it wilts slightly from the dressing and residual vegetable temperature.

Sprinkle the toasted sliced almonds (2 tbs) and torn fresh basil leaves (8 leaves) over the salad. If using, crumble feta cheese (1/4 cup) on top.

Serve immediately at room temperature or chill for 15–20 minutes to let flavors meld. If holding, store dressing separately and toss just before serving to keep vegetables crisp.