Fresh Summer Salad

Submitted by United Church of God on Thu, 2011-05-05 11:32
Printer-friendly version
Your rating: None Average: 5 (2 votes)

Description

A medley of fresh vegetables join together in this delightful dish.

Summary

Yield
Servings
Source

Pam Chambers, Sherman, Texas

Prep time30 minutes

Ingredients

2Cupcelery (sliced)
2Cupcucumber (sliced)
2Cupcauliflower (sliced)
2Cupcherry tomatoes (halved)
1 onion (medium, sliced thin and separated into rings)
2Cupcarrots (thin-sliced)
1Cupbell pepper (any color, chopped)
3⁄4Cupolive oil
1⁄2Cupparsley (minced)
3Tablespooncider vinegar
1Teaspoonsalt
1⁄8Teaspoonpepper
1Teaspoonground mustard
2Clovegarlic (minced)
1⁄4Teaspoonturmeric (optional)

Instructions

In a large serving bowl, combine vegetables. In jar with tight lid, combine rest of ingredients. Pour over vegetables and toss. Cover and refrigerate at least 2 hours or overnight. Serves 12-14.

Notes

Nobody has commented yet. Be the first to kick off the discussion!

Login/Register to post comments
© 1995-2012 United Church of God, an International Association | Privacy Policy | Terms of Use

Reproduction in whole or in part without permission is prohibited. All correspondence and questions should be sent to info@ucg.org. Send inquiries regarding the operation of this Web site to webmaster@ucg.org.



X
You may login with either your assigned username or your e-mail address.
The password field is case sensitive.
Loading