A fresh, colorful, and nutrient-packed salad that’s perfect for meal prep or a light side dish. Quick to make and even better after marinating.

Time

Prep Time: 20 minutes
Cook Time: 2 minutes (for mixing)
Total Time: 22 minutes

Ingredients

Salad/Vegetables
1 pint cherry tomatoes, halved
1 1/2 cups chopped carrots
1 1/2 cups broccoli florets
1/2 bunch asparagus, cut into 1/2–3/4 inch pieces
1/2 cup diced red onion
1 1/2 cups chopped red cabbage
1 1/2 cups cauliflower florets
1 large cucumber, diced
8 ounces pepper jack cheese, cubed

Dressing
1/2 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons lemon juice
1 tablespoon ranch seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

1. Prepare the salad by combining tomatoes, carrots, broccoli, asparagus, red onion, cabbage, cauliflower, cucumber, and pepper jack cheese in a large mixing bowl.
2. Make the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, lemon juice, ranch seasoning, salt, and black pepper in a small bowl until well combined.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Cover and refrigerate for at least 2 hours or overnight for best flavor.
5. Toss again before serving and enjoy.