colorful summer veggie salad

colorful summer veggie salad

Sweet & Tangy Colorful Veggie Salad

This vegetable salad recipe can easily be made LOW CARB.

Prep & cook time: 30 mins. (8 servings)


♦ 3 cups Broccoli & Cauliflower florets
♦ 2 Carrots (or a bag of julienned carrots) 
♦ 1 small red or yellow Pepper 
♦ 3 Scallions, chopped
♦ 2 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy
 2 T. EVOO (Extra Virgin Olive Oil)
♦ 1 tsp. Sesame Oil
♦ 2 T. Rice Vinegar
♦ 4 oz. crumbled Feta
♦ 1/2 cup Craisins
♦ 1 small can Mandarin Oranges


1. Clean and chop all the Veggies into small bite-sized pieces. (Be sure to use some of the green “chive” parts of the scallions, too.)

2. Whisk 2 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy into 2 tablespoons EVOO, 1 tsp. Sesame Oil and 2 tablespoons Rice Vinegar (or any vinegar).

3. Toss the dressing with the veggies. Add 4 oz. crumbled Feta, 1/2 cup Craisins and 1 small can Mandarin Oranges, drained. 

♦ Diced Jicama is a great healthy addition to this salad. GOURMET TIP: Don’t be afraid of this funny-looking root vegetable! Just hack the outer skin off, so you can enjoy the fleshy-white inside. 

We’re on a mission to bring back family dinner and make gourmet easy for everyone. Fellow spitfire, here’s to your family enjoying this Spitfire Gourmet Vegetable Salad Recipe… and making every night a family dinner in 45 minutes or less!

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