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Vinaigrette Veggie Salad

SUBMITTED BY: Connie Small

"All of my children love my Vinaigrette Veggie Salad, says Connie Small of Schoolcraft, Michigan. Its easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster."
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PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 medium cucumber, sliced
  • 1 medium green pepper, cut into 1-inch strips
  • 1 cup halved cherry tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seed
  • 2 tablespoons canola oil
  • 1 tablespoon white vinegar

DIRECTIONS

  1. In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk the oil and vinegar; drizzle over salad and toss to coat.

FOOTNOTE

  • Nutritional Analysis: 2/3 cup equals 60 calories, 5 g fat (trace saturated fat), 0 cholesterol, 101 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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