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This crisp colorful salad is full of garden goodness. The light dressing lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. -Harriet Stichter, Milford, Indiana
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 130 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 198 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Marinated Fresh Vegetable Salad in Taste of Home October/November 2002, p35
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