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Summer Veggie Salad Recipe

Photo by: Taste of Home

I can toss this salad together really fast and just refrigerate until I will serve it.—Ruth Andrewson, Leavenworth, Washington

This recipe is:

Healthy

Quick

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12-14 Servings
Prep/Total Time: 15 min.

Ingredients

3 cups fresh cauliflowerets
3 cups fresh broccoli florets
1 green pepper, julienned
1 sweet red pepper, julienned
1 cup sliced red onion
1 cup sliced fresh mushrooms, optional
DRESSING:
1/4 cup Crisco® Extra Virgin Olive Oil
4-1/2 teaspoons cider vinegar
4-1/2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Directions

In a large bowl, combine the cauliflower, broccoli, peppers, onion and mushrooms if desired. in a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over vegetables; toss to coat. Chill until serving. Yield: 12-14 servings.

Nutritional Analysis: One 1-cup serving equals 53 calories, 4 g fat (0 saturated fat), 0 cholesterol, 177 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Summer Veggie Salad published in Quick Cooking May/June 2000, p17