Crunchy Vegetable Salad Recipe

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Crunchy Vegetable Salad Recipe
Crunchy Vegetable Salad Recipe photo by Taste of Home
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Crunchy Vegetable Salad Recipe

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Publisher Photo
Crunchy Vegetable Salad is a tasty and colorful side dish Linda Russell of Exeter, Ontario frequently puts on her table. "Kids love it!" she relates.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 2 cups cauliflowerets
  • 2 cups broccoli florets
  • 2 carrots, thinly sliced
  • 1 small zucchini, sliced
  • 1 small red onion, sliced
  • 1 to 1-1/2 cups Italian salad dressing

Directions

Combine vegetables in a large mixing bowl. Pour salad dressing over and toss to coat evenly. Refrigerate until serving time. Yield: 4-6 servings.
Originally published as Crunchy Vegetable Salad in Taste of Home February/March 1993, p15

Nutritional Facts

1-1/2 cups: 176 calories, 15g fat (2g saturated fat), 0 cholesterol, 698mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 2g protein.

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  • 2 cups cauliflowerets
  • 2 cups broccoli florets
  • 2 carrots, thinly sliced
  • 1 small zucchini, sliced
  • 1 small red onion, sliced
  • 1 to 1-1/2 cups Italian salad dressing
  1. Combine vegetables in a large mixing bowl. Pour salad dressing over and toss to coat evenly. Refrigerate until serving time. Yield: 4-6 servings.
Originally published as Crunchy Vegetable Salad in Taste of Home February/March 1993, p15

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tremel88m User ID: 7130896 2035
Reviewed Feb. 14, 2013

"Very easy and tasty. The only thing I changed is the amount of dressing because I did not have any fresh zucchinis on hand. I cut that in half. Otherwise very good! Would be great for summertime."

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