Summer Vegetable Salad Recipe

Summer Vegetable Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California

This recipe is:

Quick

[X]

Rate Summer Vegetable Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Summer Vegetable Salad Recipe

Prep: 15 min. + chilling

Yield: 4-6 Servings

15 15

Ingredients

1/2 cup red wine vinegar
1/3 cup canola oil
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar, optional
1/2 pint cherry tomatoes, halved
1 small cucumber, peeled and thinly sliced
1 small green pepper, julienned
1 small red onion, sliced into rings
1 tablespoon chopped fresh basil or 1 teaspoon dried basil

Directions

In a large bowl, combine the vinegar, oil, garlic, salt, pepper and sugar if desired. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 131 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 200 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Summer Vegetable Salad in Reminisce July/August 1995, p47