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Veggie Salad Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups grape tomatoes, halved
1 yellow squash, diced
1 zucchini, diced
2 large carrots, diced
1 small red onion, diced
1 bell pepper, diced
1 cucumber, diced
1 large stalk celery, diced
1 cup frozen green peas
2 cans corn, drained and rinsed
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1/3 cup canola oil
1/2 cup red wine vinegar
1/3 cup sugar (or Splenda)
Directions:
Directions:
Mix all vegetables together in large bowl. Combine remaining ingredients together in small bowl and mix well. Pour over vegetables and stir to coat. Store in refrigerator.
Number Of Servings:
Number Of Servings:
Not sure, but a LOT!
Personal Notes:
Personal Notes:
This makes a huge batch and you can pick and choose what veggies you want to use. I like to mix as many different colors together as I can. It keeps well in the fridge for a week or more. I use a mandolin to process as many of the vegetables as possible to speed up prep time.

 

 

 

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