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Summer Veggie Salad

I can toss this salad together really fast and just refrigerate until I will serve it.—Ruth Andrewson, Leavenworth, Washington
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    12-14 servings

Ingredients

  • 3 cups fresh cauliflowerets
  • 3 cups fresh broccoli florets
  • 1 green pepper, julienned
  • 1 sweet red pepper, julienned
  • 1 cup sliced red onion
  • 1 cup sliced fresh mushrooms, optional
  • DRESSING:
  • 1/4 cup olive oil
  • 4-1/2 teaspoons cider vinegar
  • 4-1/2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon sugar
  • 1/8 teaspoon cayenne pepper

Directions

  • In a large bowl, combine the cauliflower, broccoli, peppers, onion and mushrooms if desired. in a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over vegetables; toss to coat. Chill until serving.
Nutrition Facts
1 cup: 53 calories, 4g fat (0 saturated fat), 0 cholesterol, 177mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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  • loribeth570
    Apr 27, 2013

    No comment left