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Garden Fresh Summer Vegetable Salad


  • 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


  • 1. 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.
  • 2. 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.


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.

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