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Garden Vegetable Salad

Total Time

Prep/Total Time: 15 min.

Makes

2 servings

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Ingredients

  • 1/3 cup sliced zucchini
  • 1/3 cup sliced fresh mushrooms
  • 1 small tomato, sliced
  • 1/3 cup sliced green pepper
  • 1/3 cup sliced celery
  • 1/3 cup sliced green onions with tops
  • 1/2 teaspoon chopped fresh basil
  • DRESSING:
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

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