Summer Veggie Salad

Name: Summer Veggie Salad
Prep time: 15 min
Total time: 15 min
Yield: 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

I can toss this salad together really fast and just refrigerate until I will serve it.—Ruth Andrewson, Leavenworth, Washington

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.

Originally published as Summer Veggie Salad in Quick Cooking May/June 2000