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Vinaigrette Veggie Salad Recipe

Vinaigrette Veggie Salad Recipe

“All of my children love my Vinaigrette Veggie Salad,” says Connie Small of Schoolcraft, Michigan. “It’s easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster.”
TOTAL TIME: Prep/Total Time: 15 min. YIELD:6 servings


  • 1 medium cucumber, sliced
  • 1 medium green pepper, cut into 1-inch strips
  • 1 cup halved cherry tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seed
  • 2 tablespoons canola oil
  • 1 tablespoon white vinegar


  • 1. In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat. Yield: 6 servings.

Nutritional Facts

2/3 cup equals 60 calories, 5 g fat (trace saturated fat), 0 cholesterol, 101 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.