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Summer Veggie Salad Recipe
Summer Veggie Salad Recipe photo by Taste of Home

Summer Veggie Salad Recipe

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I can toss this salad together really fast and just refrigerate until I will serve it.—Ruth Andrewson, Leavenworth, Washington
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:12-14 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 12-14 servings

Ingredients

  • 3 cups fresh cauliflowerets
  • 3 cups fresh broccoli florets
  • 1 green pepper, julienned
  • 1 sweet red pepper, julienned
  • 1 cup sliced red onion
  • 1 cup sliced fresh mushrooms, optional
  • DRESSING:
  • 1/4 cup olive oil
  • 4-1/2 teaspoons cider vinegar
  • 4-1/2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon sugar
  • 1/8 teaspoon cayenne pepper

Nutritional Facts

One 1-cup serving equals 53 calories, 4 g fat (0 saturated fat), 0 cholesterol, 177 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  1. In a large bowl, combine the cauliflower, broccoli, peppers, onion and mushrooms if desired. in a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over vegetables; toss to coat. Chill until serving. Yield: 12-14 servings.
Originally published as Summer Veggie Salad in Quick Cooking May/June 2000, p17

Nutritional Facts

One 1-cup serving equals 53 calories, 4 g fat (0 saturated fat), 0 cholesterol, 177 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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