Vegetable Salad Recipe
Vegetable Salad Recipe photo by Taste of Home

Vegetable Salad Recipe

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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
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4 servings


  • 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.


  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

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Reviewed Jun. 24, 2014

"We have used this recipe for our catering business for many years. People love it and often ask for the recipe. You can adjust the vegetables for your taste or availability. Many Taste of Home and Country Women recipes have been featured in our menus."

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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