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Super Veggie Tossed Salad Recipe
Super Veggie Tossed Salad Recipe photo by Taste of Home

Super Veggie Tossed Salad Recipe

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This crunchy vegetable salad is perfect on a hot summer's day. I like to cut the vegetables earlier in the day, then chill them so they are nice and crisp. Just before serving, all that is left to do is drizzle with the salad dressing.—LaDonna Reed, Ponca City, Oklahoma
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1 cup torn leaf lettuce
  • 1 small tomato, diced
  • 1/4 cup fresh cauliflowerets
  • 1/4 cup fresh broccoli florets
  • 1/4 cup diced cucumber
  • 1 small carrot, julienned
  • 2 radishes, sliced
  • 2 tablespoons diced celery
  • 2 tablespoons diced green pepper
  • 1 green onion, thinly sliced
  • 1/4 cup Italian salad dressing or dressing of your choice

Nutritional Facts

1 serving (prepared with fat-free salad dressing) equals 60 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 460 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g protein.

Directions

  1. In a serving bowl, combine the first 10 ingredients. Drizzle with dressing and toss to coat. Yield: 2 servings.
Originally published as Super Veggie Tossed Salad in Cooking for 2 Summer 2005, p 15

Nutritional Facts

1 serving (prepared with fat-free salad dressing) equals 60 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 460 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g protein.

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