Veggies in Vinaigrette Recipe

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"This garden-fresh veggie side dish is so good, even people who don't like turnips ask for the recipe," says Wendy Oler of Winnipeg, Manitoba. Try substituting a different flavored vinegar to put a personal touch on this colorful crowd-pleaser.
TOTAL TIME: Prep: 10 min. Cook: 10 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 10 min. + chilling
MAKES: 6 servings


  • 1 cup broccoli florets
  • 1 cup thinly sliced carrots
  • 1 cup cauliflowerets
  • 1 small turnip, peeled and cut into 2-inch julienne strips
  • 1 small onion, halved and thinly sliced
  • 1/4 cup cider vinegar
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried tarragon

Nutritional Facts

2/3 cup: 126 calories, 9g fat (1g saturated fat), 0 cholesterol, 420mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.


  1. Place the broccoli, carrots, cauliflower and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and rinse in cold water. Place vegetables in a large bowl; add onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Yield: 6 servings.
Originally published as Veggies in Vinaigrette in Light & Tasty August/September 2001, p54

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