Spring Vegetable Salad with Tomato Vinaigrette

Spring Vegetable Salad with Tomato Vinaigrette
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Mediterranean Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Eric Hinders, Food Styling by Skyler Myers, Art Direction by Haleigh Eason.

This quick salad is a tasty and convenient way to incorporate more vegetables into your diet. It tastes best at room temperature, making it perfect for buffets and picnics.

Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.



  • Prep time
    5 min
  • Cook time
    10 min
  • Servings
    6 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 130

  • Total Fat 9g
    • Saturated Fat 1.3g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 150mg
  • Total Carbohydrate 9g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 3g
  • Potassium 190mg
  • Phosphorus 50mg

Choices/Exchanges: 2 Nonstarchy vegetable, 2 Fat



  • cleaned and chopped romaine lettuce
    2 cup
  • trimmed green beans
    1 cup
  • trimmed asparagus
    1 cup
  • frozen peas (thawed and drained)
    1 cup
  • sugar snap peas (trimmed)
    1 cup
  • balsamic vinegar
    1/4 cup
  • Dijon Mustard
    1 tsp
  • olive oil
    1/4 cup
  • salt
    1/4 tsp
  • black pepper
    to taste
  • cherry tomatoes (quartered)
    1/2 cup
  • pitted and chopped Nicoise olives
    1 tbsp
  • sugar (optional)
    1/2 tsp


  1. Preheat the oven to 500°F.

  2. Place the green beans, asparagus, peas, and snap peas in a medium saucepan. Cover with water. Bring to a boil over high heat, then reduce the heat to low. Simmer for 5 to 10 minutes, until tender. Drain the vegetables and immediately submerge them in a bowl of ice water.

  3. Pour the balsamic vinegar into a small bowl. Whisk in the mustard until well incorporated, then whisk in the olive oil until smooth. Season with the salt and pepper, to taste.

  4. Place the cherry tomatoes in a single layer on a baking sheet. Roast for 5 minutes or until charred and soft.

  5. Stir the tomatoes and olives into the vinaigrette.

  6. Drain the vegetables well, then place them in the serving bowl with the lettuce. Toss with the vinaigrette and serve.