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Veggies in Vinaigrette

 Veggies in Vinaigrette
"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.
6 ServingsPrep: 10 min. Cook: 10 min. + chilling


  • 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


  • 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.
Nutritional Facts: One serving (2/3 cup) equals 126 calories,

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Veggies in Vinaigrette (continued)

Nutritional Facts: 9 g fat (1 g saturated fat), 0 cholesterol, 420 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.