Name: Veggie & Mozzarella Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup fresh or frozen green peas; 1 medium-size carrot, peeled and chopped; 1 stalk celery, chopped; 1 ounce part-skim mozzarella cheese, cut into small cubes (about 1/4 cup); ½ cup diced sweet bell peppers (any color); ½ cup diced cucumber; ¼ cup thinly sliced radishes; ½ cup cherry tomatoes, halved; ⅓ cup broccoli florets, chopped; ⅓ cup cauliflower, chopped; ⅓ cup corn kernels; ¼ cup roasted red peppers, diced; 3 tablespoons buttermilk; 2 green onions, chopped fine; 1 tablespoon plain low-fat yogurt; 1½ teaspoons light, low-fat, or olive oil mayonnaise; ½ teaspoon balsamic or red wind vinegar; ½ teaspoon dried basil; ⅛ teaspoon black pepper; ¼ teaspoon sugar

Veggie & Mozzarella Salad

This vibrant, make-ahead garden fresh Veggie & Mozzarella Salad brings a welcome burst of color and nutrition to busy school days. Sweet green peas and crunchy carrots provide a refreshing foundation, while cubes of creamy mozzarella add satisfying protein that keeps energy levels steady through afternoon classes and faculty meetings.

The light buttermilk-yogurt dressing offers tangy flavor without heaviness, gently coating each ingredient with hints of basil and balsamic. What makes this salad especially valuable for educators is its remarkable staying power—prepare it on Sunday, and it maintains its texture and flavor all week, with no wilting greens or soggy components to worry about.

Perfect for packing in a lidded container alongside your lesson plans, this versatile salad works as a standalone lunch or accompaniment to sandwiches and soups. The recipe easily doubles for meal prepping or sharing with appreciative colleagues in the teacher's lounge. For those trying to incorporate more vegetables into their routines without sacrificing convenience, this salad strikes the ideal balance between nourishment and practicality.

Print Recipe

Prep Time 15 mins Cook Time 5 mins Total Time 20 mins Difficulty: Beginner Servings: 4 Calories: 80

Instructions

Blanch the Vegetables

In a heavy saucepan, bring an inch of unsalted water to a boil. Add the peas and carrot, cooking them for 5 minutes until tender-crisp. Immediately drain the vegetables and rinse under cold running water to stop the cooking process. Drain thoroughly before proceeding.

If using optional broccoli or cauliflower: Add these to the boiling water for the last 2-3 minutes of cooking.

Combine Ingredients

Place the blanched vegetables in a medium-size bowl. Add the celery and mozzarella cheese cubes, and any desired optional vegetables. Toss gently to combine all ingredients evenly.

Make the Dressing

In a small bowl, whisk together the buttermilk, chopped green onions, yogurt, mayonnaise, vinegar, dried basil, black pepper, and sugar until smooth.

Dress the Salad

Pour the dressing over the vegetable-cheese mixture and toss gently until everything is well coated. Cover the bowl and refrigerate until ready to serve.

Teacher Tip

This salad keeps well for up to 5 days in the refrigerator, making it perfect for weekly meal prep. For best results, pack individual portions in airtight containers.

Veggie & Mozzarella Salad