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Nutrition Facts
Serving Size 1 (120g) Recipe makes 12 servings The following items or measurements are not included below: 3 tablespoons white wine vinegar
Calories 147
Calories from Fat 123		(84%)
Amount Per Serving		%DV
	Total Fat 13.8g	21%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 228mg		9%
Potassium 269mg		7%
Total Carbohydrate 6.2g		2%
	Dietary Fiber 1.9g	7%
	Sugars 2.9g
Protein 1.2g		2%
detailed view... how is this calculated?

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Fresh Vegetable Salad

Recipe #46656 | 20 min | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Nov 18, 2002

I have taken this to so many potlucks, cook-outs, and family to-dos. Always a favorite. I usually make it in the morning and let marinate for 8 hours. Then it is ready for the evening meal.

SERVES 12 (change servings and units)

Ingredients

2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumbers
1 medium onion, thinly sliced and separated into rings
3/4 cup olive oil
1/2 cup chopped fresh parsley
3 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon pepper
2 cloves garlic, minced

Directions

1
Mix together the first 6 ingredients in a large serving bowl.
2
In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
3
Put on tight fitting lid; shake vigorously to combine ingredients.
4
Pour over salad and toss to coat.
5
Cover and refrigerate for at least 2 hours and up to 8 hours.
6
Serve with a slotted spoon.
7
Add salt and pepper to taste.

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Featured Reviews for This Recipe

From: Salesgirl

On May 3, 2009

Very nice, pretty vegetable salad. I would make this again.

0 people found this review helpful

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From: Toadi

On Feb 23, 2008

Delicious! Can't wait till summer to make with fresh garden veggies!

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From: Kat in Texas

On Apr 23, 2004

Definitely 5 stars in our book. I have made it at least 5 times now (3 times for us, 2 times to take to others). It makes so much, the two of us can munch on it all weekend! I use a course ground deli type mustard & do add an extra splash of vinegar. Also add some sliced mushrooms which I've boiled in lightly salted water for 1 minute. Just delicious! Thanks!

3 people found this review helpful

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From: PixieDust

On Dec 26, 2002

This is the salad I served for our Christmas Eve dinner. Very easy. I made it eary that morning and let it marinate all day. The dressing had a wonderful tangy, zesty flavor. A crowd pleaser as there was none left. Thanks Nurse Di.

3 people found this review helpful

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