Garden Vegetable Salad Recipe

Garden Vegetable Salad Recipe photo by Taste of Home

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MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

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Garden Vegetable Salad Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 272 calories, 27 g fat (4 g saturated fat), 0 cholesterol, 173 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Garden Vegetable Salad in Reminisce May/June 1997, p45