100% would make again
Read reviews (1)
Rate recipe
“All of my children love my Vinaigrette Veggie Salad,” says Connie Small of Schoolcraft, Michigan. “It’s easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster.”
This recipe is:
Healthy
Quick
Please log in to rate this recipe
Nutritional Analysis: 2/3 cup equals 60 calories, 5 g fat (trace saturated fat), 0 cholesterol, 101 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Vinaigrette Veggie Salad published in Taste of Home August/September 2005, p61
Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.
Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
Reviewed on Apr. 29, 2009 by jessicaschafer
I make this often, tasty and light, I often use salad vinegar instead. Great to bring to a gathering as it can be made earlier in the day and still looks good and stays crisp several hours later.
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2009