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Veggie Salad Recipe

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This recipe for Veggie Salad, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Suzi Mack

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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