Back to Summer Veggie Salad

Print Options


Card Sizes

Summer Veggie Salad Recipe

Summer Veggie Salad Recipe

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. YIELD:12-14 servings


  • 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
  • 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


  • 1. 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. Yield: 12-14 servings.

Nutritional 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.

Reviews for Summer Veggie Salad

Average Rating
Loading Image