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Vegetable Salad Recipe

Vegetable Salad Recipe photo by Taste of Home

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This budget-friendly salad is a super combination of crunchy fresh vegetables coated with a tangy marinade.—Pat Scott, Delray Beach, Florida

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Vegetable Salad Recipe

Prep: 10 min. + chilling

Yield: 4 Servings

10 10

Ingredients

2 cups broccoli forets
2 cups cauliflowerets
4 large mushrooms, sliced
1 celery rib, sliced
1 medium green or sweet red pepper, diced
1/4 cup chopped onion
1/3 cup canola oil
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon salt
1-1/2 teaspoons poppy seeds

Directions

In a large bowl, combine all of the vegetables. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over vegetables and toss. Cover and chill 6-8 hours. Yield: 4 servings.

Nutritional Facts 1 serving (1-1/4 cups) equals 256 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 183 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Vegetable Salad in Taste of Home April/May 1995, p19

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Vegetable Salad

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(1-1) of 1 reviews

Reviewed on Mar. 12, 2010 by DKBB

Delicious and easy! I followed the recipe the first time and didn't care for the way the mushrooms aged in the leftover salad, so the second tme I used water chestnuts instead of mushrooms and it was great! If you don't plan to have leftovers, I'd use the mushrooms; but if you do think you'll have leftovers, use water chestnuts or just leave the mushrooms out.