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Zesty Veggie Salad

Zesty Veggie Salad

"'This colorful blend of vegetables has been a family favorite for years,' tells Buxton, North Carolina cook Gloria Wall. 'I like to pair the salad with seafood.'"
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15 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing, vinegar, lemon juice, sugar, lemon peel and pepper; shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours.


  • Nutritional Analysis: One serving (3/4 cup) equals 85 calories, trace fat (trace saturated fat), 0 cholesterol, 277 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.

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Really good salad, and really quick. I did not use any green peppers, but I used green onion. Besides that I followed it to the "T" and it was great.

Simple asnd delicious. Couldn't ask for more in a summer salad.

This is a GREAT summer salad! I used all of the ingredients the recipe called for...great tasting and low fat!

Terrific and easy! Great with diced black olives. My two year old liked it!

Great summer salad! Mild fresh tasting sauce.

Tasty and colorful salad which was actually faster to make than I had expected. I didn't bother peeling or seeding the cucumber, and unfortunately couldn't find the red pepper I thought I had. B...

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