Summer Vegetable Salad Recipe

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Ingredients:

Serving

1 cup fresh cauliflowerets
1 cup fresh baby carrots
1 cup sliced red onion
1 cup halved grape tomatoes
1 cup chopped zucchini
3 tbsp cider vinegar
2 tbsp olive oil
1 tsp dill weed
1/2 tsp salt
1/2 tsp ground mustard
1/4 to 1/2 tsp garlic powder
1/4 tsp pepper

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	85.39 Kcal (358 kJ)
Calories from fat	42.2 Kcal
		% Daily Value*
Total Fat	4.69g	7%
Sodium	231.79mg	10%
Potassium	313.08mg	7%
Total Carbs	9.17g	3%
Sugars	4.33g	17%
Dietary Fiber	2.02g	8%
Protein	1.84g	4%
Vitamin C	16mg	27%
Vitamin A	0.4mg	13%
Iron	0.8mg	5%
Calcium	26.9mg	3%

Amount Per 100 g
Calories	56.59 Kcal (237 kJ)
Calories from fat	27.97 Kcal
		% Daily Value*
Total Fat	3.11g	7%
Sodium	153.62mg	10%
Potassium	207.49mg	7%
Total Carbs	6.08g	3%
Sugars	2.87g	17%
Dietary Fiber	1.34g	8%
Protein	1.22g	4%
Vitamin C	10.6mg	27%
Vitamin A	0.3mg	13%
Iron	0.5mg	5%
Calcium	17.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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