Print Options

Back to Garden Fresh Summer Vegetable Salad >

Include these items:

Select reviews >

Taste of Home Logo

Garden Fresh Summer Vegetable Salad

 Garden Fresh Summer Vegetable Salad
"We're always looking for ways to use our garden produce in the summer, and this salad is great because you can use whatever vegetables you have on hand. You'll love the dill dressing,."—Mari Roseberry, Dunning, Nebraska
6 ServingsPrep: 15 min. + chilling

Ingredients

  • 1 cup fresh cauliflowerets
  • 1 cup fresh baby carrots
  • 1 cup sliced red onion
  • 1 cup halved grape tomatoes
  • 1 cup chopped zucchini
  • 3 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 to 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, combine the cauliflower, carrots, onion, tomatoes
  • and zucchini. In a small bowl, whisk the remaining ingredients. Pour
  • over vegetables and toss to coat.
  • Cover and refrigerate for at least 2 hours, stirring occasionally.
  • Serve with a slotted spoon. Yield: 6 servings.
Nutritional Facts: 2/3 cup equals 75 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 226 mg sodium,

2 of 2

Garden Fresh Summer Vegetable Salad (continued)

Nutritional Facts: 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.