Garden Vegetable Salad Recipe
Garden Vegetable Salad Recipe photo by Taste of Home
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Garden Vegetable Salad Recipe

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MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 1/3 cup sliced zucchini
  • 1/3 cup sliced fresh mushrooms
  • 1 small tomato, sliced
  • 1/3 cup sliced green pepper
  • 1/3 cup sliced celery
  • 1/3 cup sliced green onions with tops
  • 1/2 teaspoon chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 each: 272 calories, 27g fat (4g saturated fat), 0 cholesterol, 173mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 2g protein.


  1. Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat. Yield: 2 servings.
Originally published as Garden Vegetable Salad in Reminisce May/June 1997, p45

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mamaknowsbest User ID: 5826120 254138
Reviewed Sep. 15, 2016

"Zucchini lovers will love this! Had everything on hand except for mushrooms. This makes a great side dish. Feel free to go heavy on the garden vegetables. There is plenty of dressing in this. As a volunteer feild editor with Taste of Home magazine I enjoy recipes that use fresh ingredients."

Deegail68 User ID: 8150186 229178
Reviewed Jul. 8, 2015

"I made them and they were great. This is a wonderful light lunch or dinner. I'll certainly keep this in my rotation. I've never gotten a bad recipe from Taste of Home ever. Thanks Taste of Home."

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