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Dressed-Up Vegetable Salad Recipe

Photo by: Taste of Home

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If taking our Test Kitchen's marinated veggie salad to a picnic, simply place it in a covered plastic container and pop it into your cooler for easy transporting.

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8 Servings
Prep: 20 min. + chilling

Ingredients

2 cups fresh broccoli florets
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium sweet orange pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 1/4-inch wedges
1 cup halved cherry tomatoes
DRESSING:
6 tablespoons Crisco® Extra Virgin Olive Oil
3 tablespoons red wine vinegar
1-1/2 teaspoons Dijon mustard
2 to 3 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a salad bowl, combine the vegetables. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 117 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 105 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein.

Dressed-Up Vegetable Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p240

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