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Mixed Vegetable Salad

southern.chef's picture
Ingredients
  Zucchini 3 Medium, thinly sliced
  Cucumber 1 , unpeeled, thinly sliced
  Green pepper 1 , chopped
  Tomatoes 2 , cut into wedges
  Green onion with tops 2 , sliced
  Vegetable oil 3⁄4 Cup (12 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Garlic salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
Directions

Combine zucchini, cucumber, green pepper, tomatoes, and green onions, set aside.
Combine remaining ingredients, mix well.
Pour over vegetables, toss gently.
Cover and chill several hours or overnight.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Interest: 
Party
Servings: 
10

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4.211765
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 168 Calories from Fat 148

% Daily Value*

Total Fat 17 g25.7%

Saturated Fat 2.2 g10.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 165.9 mg6.9%

Total Carbohydrates 4 g1.5%

Dietary Fiber 1.3 g5.3%

Sugars 2.3 g

Protein 1 g2.4%

Vitamin A 9.8% Vitamin C 42.9%

Calcium 2% Iron 2.9%

*Based on a 2000 Calorie diet

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Mixed Vegetable Salad Recipe