Fresh Vegetable Salad
Taste of Home
This crisp colorful salad is full of garden goodness. The light dressing lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. -Harriet Stichter, Milford, Indiana
SERVINGS: 12-14
CATEGORY: Salads
METHOD:
TIME: Prep: 15 min. + chilling
Ingredients:
2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumber
1 medium onion, thinly sliced and separated into rings
3/4 cup olive or vegetable oil
1/2 cup minced fresh parsley
3 tablespoons white wine vinegar or cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper
1 garlic clove, minced
Directions:
In a large serving bowl, combine the celery, cauliflower, tomatoes, carrots, cucumber and onion. In a jar with a tight-fitting lid, combine the remaining ingredients. Pour over vegetables and toss gently. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon. Yield: 12-14 servings.
Nutrition Facts
One serving:(3/4 cup)
Calories: 130,Fat:12 g,Saturated Fat:2 g,Cholesterol:
6 g,Fiber:2 g,Protein:1 g
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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