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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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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1160 Calories from Fat 272

% Daily Value*

Total Fat 31 g47.4%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1267.1 mg52.8%

Total Carbohydrates 182 g60.6%

Dietary Fiber 47.1 g188.5%

Sugars 78.1 g

Protein 25 g49.9%

Vitamin A 431.1% Vitamin C 145.3%

Calcium 22.4% Iron 27.2%

*Based on a 2000 Calorie diet

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Summer Vegetable Salad Recipe