Vinaigrette Veggie Salad Recipe
Vinaigrette Veggie Salad Recipe photo by Taste of Home
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Vinaigrette Veggie Salad Recipe

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“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.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 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

Nutritional Facts

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


  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.
Originally published as Vinaigrette Veggie Salad in Taste of Home August/September 2005, p61

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jessicaschafer User ID: 931629 57436
Reviewed Apr. 29, 2009

"I make this often, tasty and light, I often use salad vinegar instead. Great to bring to a gathering as it can be made earlier in the day and still looks good and stays crisp several hours later."

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