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Vegetable Salad Recipe
Vegetable Salad Recipe photo by Taste of Home

Vegetable Salad Recipe

Read Reviews (1)
4.5 1
Publisher Photo
This budget-friendly salad is a super combination of crunchy fresh vegetables coated with a tangy marinade.—Pat Scott, Delray Beach, Florida
TOTAL TIME: Prep: 10 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4 servings

Ingredients

  • 2 cups broccoli forets
  • 2 cups cauliflowerets
  • 4 large mushrooms, sliced
  • 1 celery rib, sliced
  • 1 medium green or sweet red pepper, diced
  • 1/4 cup chopped onion
  • 1/3 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup vinegar
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons poppy seeds

Nutritional Facts

1 serving (1-1/4 cups) equals 256 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 183 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine all of the vegetables. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over vegetables and toss. Cover and chill 6-8 hours. Yield: 4 servings.
Originally published as Vegetable Salad in Taste of Home April/May 1995, p19

Nutritional Facts

1 serving (1-1/4 cups) equals 256 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 183 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g protein.

Reviews for Vegetable Salad(1)

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MY REVIEW
Reviewed Mar. 12, 2010

Delicious and easy! I followed the recipe the first time and didn't care for the way the mushrooms aged in the leftover salad, so the second tme I used water chestnuts instead of mushrooms and it was great! If you don't plan to have leftovers, I'd use the mushrooms; but if you do think you'll have leftovers, use water chestnuts or just leave the mushrooms out.

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