Veggie Salad

Chocked full of veggies, this veggie salad with lemon honey dressing, will fill your belly and give a healthy punch to your day!

This Veggie Salad really came about when it was a “let’s see what we have in the fridge to make a salad with” kinda meal. I’ve been in & out lately on trips, to Chicago for a long weekend visiting friends and family, and traveling back and forth visiting my parents (my mom’s been in & out of the hospital) every weekend, so I haven’t been home much lately. I feel like it’s taking all that I have just stay above water & feed my family every night – running to the grocery every day instead our usual weekly trips because I am just so dang scattered brained and disorganized at the moment!

Well, because this Veggie Salad was a “throw it together type of thing”, I really wasn’t expecting too much, let alone ready to take pictures of it’s yumminess for a post. But it was a solid 10 – everything that makes a salad magnificent – it had crunchy, tangy, sweet, & texture – it was soooo good. And it is really quite simple to throw together for one of those crazy nights where you wonder “what the hooha am I going to make for dinner tonight”?

Give a healthy punch to your day with this “overload of veggies” salad!

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Veggie Salad with Lemon Honey Dressing

Yield: 4 small side salads or 2 large dinner salads

Chocked full of veggies, this veggie salad with lemon honey dressing, will fill your belly and give a healthy punch to your day!

Ingredients

For the salad:

2 cups mixed greens

2 cups baby arugula

2 roma tomatoes, chopped

2 avocados, chopped

3 cups broccoli florets

1 cup frozen sweet corn kernels, thawed (or 1 can sweet corn kernels, drained)

extra virgin olive oil

kosher salt

(optional) crumbled feta cheese

For the dressing:

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

1/2 tablespoon honey

2 tablespoons fresh basil, finely chopped

kosher salt & freshly ground pepper, to taste

Instructions

Preheat oven to 400° F.
Layer a jellyroll pan with foil, spray with non-stick spray.
In a large bowl, combine broccoli and corn (already thawed), drizzle with olive oil & sprinkle with salt, toss to coat.
Pour broccoli & corn on to prepared jelly roll pan.
Roast for 12-15 minutes until toasted. Set aside to cool.
In a large bowl combine mixed greens and arugula.
Divide green mixture between bowls, then top with tomatoes, avocado, roasted broccoli & corn, and (optional) cheese.

https://www.mamamiss.com/blog/2015/02/20/veggie-salad/

Looking for more salad yumminess?! Try these, they are my favorites!!

chopped steak salad || strawberry chicken salad || greek salad with fresh herbs || kale, corn, & grilled chicken salad

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