Fresh Vegetable Salad Recipe

Fresh Vegetable Salad Recipe photo by Taste of Home

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This crisp and colorful salad is an ideal way to use up all that produce. “It’s so good on hot summer evenings," says NanCee Maynard of Box Elder, South Dakota. "I’ve even added chopped zucchini for variety.”

This recipe is:

Quick

Diabetic Friendly

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Fresh Vegetable Salad Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

15 15

Ingredients

3 cups thinly sliced cucumbers
3/4 cup chopped red onion
1/2 cup each chopped green, sweet red and yellow peppers
1/2 cup cider vinegar
2 tablespoons sugar

Directions

In a large serving bowl, combine the cucumbers, onion and peppers. In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving. Serve with a slotted spoon. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 2 vegetable.

Originally published as Fresh Vegetable Salad in Simple & Delicious July/August 2008, p27