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Garden Fresh Summer Vegetable Salad

"We're always looking for ways to use our garden produce in the summer, and this salad is great because you can use whatever vegetables you have on hand. You'll love the dill dressing,."—Mari Roseberry, Dunning, Nebraska
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings

Ingredients

  • 1 cup fresh cauliflowerets
  • 1 cup fresh baby carrots
  • 1 cup sliced red onion
  • 1 cup halved grape tomatoes
  • 1 cup chopped zucchini
  • 3 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 to 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat.
  • Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts
2/3 cup: 75 calories, 5g fat (1g saturated fat), 0 cholesterol, 226mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • katlaydee3
    Aug 17, 2015

    I thought this salad was just okay, but not great. It did go together very quickly though and would be easy to double for a crowd if you like it.

  • Jewell67
    Aug 27, 2012

    I made this salad for a pot luck at church. I made the dressing the day before. Tasted better the next day.The salad was a hit. Ok I added some things that wasn't in the recipes. I added mushrooms, broccoli, and those small peppers that are green, red and yellow and such .Everyone loved the salad and wanted the recipe. I doubled the recipe and dressing for the pot luck. Was great and I will make it again.I loved it

  • Bluelady305
    Jul 12, 2010

    I made this to take to a family reunion. Everyone loved it. I added mushrooms to mine. I will be making this often.

  • cheriwinkle
    Jun 30, 2009

    This is an excellent, fresh salad. I used extra-virgin olive oil (which I keep on hand)for the dressing, but the taste was too heavy for me. I tried extra-light olive oil and loved it.