Mixed Vegetable Salad

By EdieK

This colourful and crunchy salad is great with grilled meats or fish. It is best served the same day.

Ingredients

• Salad:
• 1/2 cucumber, cubed
• 1 sweet pepper (red, yellow or orange), seeded and cut into chunks.
• 1 carrot, thinly sliced
• 1 stalk celery, sliced
• 1/2 small sweet white onion, cut into chunks
• 1 cup mini-mini Boccaccio Cheese (optional)
• 1 Tomatoes, cut into thick wedges
• Dressing:
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 3 Tbsp prepared basil pesto
• 1 clove garlic, minced
• 1/4 cup chopped flat-leaf parsley
• 1/4 tsp each salt & pepper

Preparation

Step 1

In large bowl, combine cucumber, sweet pepper, carrot, celery, onion, cheese and tomatoes.
Dressing: In small bowl, combine oil, vinegar, pesto. garlic, parsley, salt and pepper. Add to salad and toss gently. Chill in refrigerator for 1 hour. Chill in refrigerator 1 hour to blend flavours.