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Summer Vegetable Salad Recipe

Summer Vegetable Salad Recipe photo by Taste of Home

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"We're always looking for ways to use our garden produce in the summer, and this salad is great because you can use whatever vegetables you have on hand. You'll love the dill dressing,."—Mari Roseberry, Dunning, Nebraska

This recipe is:

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Diabetic Friendly

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Summer Vegetable Salad Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

1 cup fresh cauliflowerets
1 cup fresh baby carrots
1 cup sliced red onion
1 cup halved grape tomatoes
1 cup chopped zucchini
3 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon garlic powder
1/4 teaspoon pepper

Directions

In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat.
Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 75 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 226 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Summer Vegetable Salad in Taste of Home June/July 2008, p58

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Reviews for Summer Vegetable Salad

Summer Vegetable Salad

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Reviewed on Aug. 27, 2012 by Jewell67

I made this salad for a pot luck at church. I made the dressing the day before. Tasted better the next day.

The salad was a hit. Ok I added some things that wasn't in the recipes. I added mushrooms, broccoli, and those small peppers that are green, red and yellow and such .

Everyone loved the salad and wanted the recipe. I doubled the recipe and dressing for the pot luck. Was great and I will make it again.I loved it

Reviewed on Jul. 12, 2010 by Bluelady305

I made this to take to a family reunion. Everyone loved it. I added mushrooms to mine. I will be making this often.

Reviewed on Jun. 30, 2009 by cheriwinkle

This is an excellent, fresh salad. I used extra-virgin olive oil (which I keep on hand)for the dressing, but the taste was too heavy for me. I tried extra-light olive oil and loved it.