Recipe: Mixed Vegetable Salad with Lime Dressing

Ra Mixedvegsalad

Using potatoes and green beans gives this gorgeous and healthy salad a salade niçoise feel, but you can use whatever suits your fancy. If you steam any of the vegetables, don't overcook them — if they're mushy they'll fall apart when you toss them with the dressing.


  • ¼ cup canola oil
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons lime juice
  • 1½ tablespoons finely chopped fresh cilantro
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 cups mixed vegetables (steamed: sliced small red potatoes, carrots or beets, green beans, peas; raw: sliced radishes, cucumbers or tomatoes)
  • 6 leaves romaine or leaf lettuce
  • 1 small bunch watercress, large stems removed
  • 1 hard-boiled large egg, sliced
  • 1 thick slice red onion, broken into rings
  • Crumbled Mexican queso fresco, feta or farmer's cheese for garnish
  1. Whisk canola and olive oils, lime juice, cilantro, salt and pepper in a medium bowl until thoroughly blended. Add mixed vegetables and toss to coat.
  2. Line a large serving platter with lettuce. Scoop the dressed vegetables onto the platter. Surround with watercress and top with egg, onion and cheese, if desired.

NUTRITION INFORMATION: Serving size: about 1½ cups. Per serving: 214 calories; 20 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 3 g protein; 73 mcg folate; 31 mg cholesterol; 2 g sugars; 0 g added sugars; 4,106 IU vitamin A; 12 mg vitamin C; 40 mg calcium; 1 mg iron; 217 mg sodium; 304 mg potassium. Nutrition Bonus: Vitamin A (82% daily value), Vitamin C (20% dv). Carbohydrate Servings: ½. Exchanges: 3½ fat, 1 vegetable, ½ starch.

This article was written by Rick Bayless for EatingWell and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to

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