Day 117: Broccoli, Pepper & Celery Salad ♥

Broccoli, Pepper & Celery Salad
One of my most-made salads on A Veggie Venture, raw chopped vegetables tossed with Italian dressing, fresh herbs and just a spoonful of cheddar cheese. Low carb. Weight Watchers 1 point.

~recipe & photo updated 2010~

2005: Does this look familiar? It should, it's a reprise of Day 115. Peering deep into the dark recesses of the frig, I wondered if it might be a good way to use up a few things and deliver lunch ta-boot. Sure enough, the technique that worked so well just two days ago with tomatoes and zucchini also worked great with a broccoli crown, a yellow pepper and a couple of stalks of celery. I did miss the tomato's texture contrast and juiciness.

Add this basic idea to A Veggie Venture's "For Instance Techniques" with vegetables. The magic tricks seem to be:
the brightness from fresh basil
the bite of fresh onion (a red onion would work well too, I think)
the tiny bit of cheese for texture contrast (though it would be a no-point salad if omitted)
a good spray of pepper

2010: Turns out, I make this salad again and again, especially in summer, chopping up whatever vegetables are on hand and whatever herb needs trimming in the garden. The small bit of cheese is important though often I use the lower-calorie feta rather than cheddar.

For Instance V (raw veggies with Italian dressing)
Tonight, for instance

Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

1 broccoli crown, florets chopped finely, stalks peeled and chopped
2 ribs celery, chopped
1 bell pepper, chopped (choose red or yellow for color)
8 green onions, white and green parts, chopped
6 fresh basil leaves, chopped
4 tablespoons fat-free Italian salad dressing
1 tablespoon grated cheddar cheese
Pepper to taste

Mix. Serve. Enjoy!!!

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© Copyright Kitchen Parade 2005

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna