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Vinaigrette Veggie Salad Recipe

Vinaigrette Veggie Salad Recipe

“All of my children love my Vinaigrette Veggie Salad,” says Connie Small of Schoolcraft, Michigan. “It’s easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster.”
TOTAL TIME: Prep/Total Time: 15 min. YIELD:6 servings


  • 1 medium cucumber, sliced
  • 1 medium green pepper, cut into 1-inch strips
  • 1 cup halved cherry tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seed
  • 2 tablespoons canola oil
  • 1 tablespoon white vinegar


  • 1. In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat. Yield: 6 servings.

Nutritional Facts

2/3 cup: 60 calories, 5g fat (0 saturated fat), 0 cholesterol, 101mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Vinaigrette Veggie Salad

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jessicaschafer User ID: 931629 57436
Reviewed Apr. 29, 2009

"I make this often, tasty and light, I often use salad vinegar instead. Great to bring to a gathering as it can be made earlier in the day and still looks good and stays crisp several hours later."

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