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Fresh Vegetable Salad

By: Harriet Stichter  
"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"

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 149 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

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, 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

  1. 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2008 by LittleGeep 
Nice blend of vegetables. very simple and easy to make. Tastes better when flavors have a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2009 by naples34102 
The submitter is right, this IS a light dressing and I am so appreciative of that! I cannot... MORE

 
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