Vegetable Salad
This budget-friendly salad is a super combination of crunchy fresh vegetables coated with a tangy marinade.—Pat Scott, Delray Beach, Florida4 ServingsPrep: 10 min. + chilling
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.
Nutrition 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.