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Melissa's Fresh Vegetable Salad
By Melissa's Corporate Chefs


1 cup Organic Broccoli Florets 
1 cup Sugar Snap Peas trimmed 
1 cup Sweet Baby Carrots sliced diagonally 
1 cup Green Beans trimmed and cut to 1-11/2 inches 
1 cup Baby Yellow Squash quartered 
1 cup Organic Celery cut into 1/4 inch slices 
1 cup Organic Cucumbers cut into 1/4 inch slices 
1 cup Cherry Tomato 
1 cup Organic Bell Pepper (red) seeds removed and cut into 1/4 inch strips 
1 cup Organic Green Onions cut into 1/4 inch slices 
Italian Dressing


In a medium saucepan, bring 4 cups water to boil. 

Blanch broccoli, green beans, and sugar snap by dropping in boiling, salted water for about a minute. 

Remove the vegetables with a slotted spoon and immediately plunge into cold ice water until no longer warm. 


Repeat with the baby sweet carrots. 

Place blanched vegeables into large bowl. 

Combine with all other vegetables. 

Toss with Italian Dressing to coat. 

Let sit about 30 minutes and serve.


Top with 1/2 cup crumbled blue cheese.