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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:
Quick
Diabetic Friendly
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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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.
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