Summer Vegetable Salad Recipe
By TNcook
Rate this recipe
4.3/5
(20 Votes)
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Ingredients
- 1 cup 1 cup fresh cauliflowerets
- 1 cup 1 cup fresh baby carrots
- 1 cup 1 cup sliced red onion
- 1 cup 1 cup halved grape tomatoes
- 1 cup 1 cup chopped zucchini
- 3 tablespoons 3 tablespoons cider vinegar
- 2 tablespoons 2 tablespoons olive oil
- 1 teaspoon 1 teaspoon dill weed
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon ground mustard
- 1/4 to 1/2 teaspoon 1/4 to 1/2 teaspoon garlic powder
- 1/4 teaspoon 1/4 teaspoon pepper
Details
Servings 6
Adapted from tasteofhome.com
Preparation
Step 1
In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat.
Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon. Yield: 6 servings.
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