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Vegetable Salad

 Vegetable Salad
This budget-friendly salad is a super combination of crunchy fresh vegetables coated with a tangy marinade.—Pat Scott, Delray Beach, Florida
4 ServingsPrep: 10 min. + chilling

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

Directions

  • 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.
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.