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Summer Vegetable Salad

Chef.at.Home's picture
Ingredients
  Cauliflowerets 1 Cup (16 tbs) (fresh)
  Baby carrots 1 Cup (16 tbs) (fresh)
  Red onion 1 Cup (16 tbs), sliced
  Grape tomatoes 1 Cup (16 tbs), halved
  Zucchini 1 Cup (16 tbs), chopped
  Cider vinegar 3 Tablespoon
  Olive oil 2 Tablespoon
  Dill weed 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground mustard 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini.
In ajar with a tight-fitting lid, combine the remaining ingredients; shake well.
Pour over vegetables and toss to coat.
Cover and refrigerate for at least 2 hours, stirring occasionally.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Interest: 
Summer
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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