SUMMER VEGGIE SALAD

Summer Veggie Salad image

I can toss this salad together really fast and just refrigerate until I will serve it.-Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 14

Ingredients

3 cups fresh cauliflowerets
3 cups fresh broccoli florets
1 green pepper, julienned
1 sweet red pepper, julienned
1 cup sliced red onion
1 cup sliced fresh mushrooms, optional
DRESSING:
1/4 cup olive oil
4-1/2 teaspoons cider vinegar
4-1/2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Steps:

In a large bowl, combine the cauliflower, broccoli, peppers, onion and mushrooms if desired. in a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over vegetables; toss to coat. Chill until serving.

Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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