Summer Vegetable Salad Recipe

Looking for an easy Summer Vegetable Salad recipe? Learn how to make Summer Vegetable Salad using healthy ingredients.


Submitted by lynpenn

Makes 8 servings



Crunchy raw vegetables, colorful. Can be used as an entree.

Recipe Ingredients for Summer Vegetable Salad

1/4 c Grape Tomatoes
1/4 c Red Bell Pepper
1/4 c Radishes
1/4 c Cucumber
1/4 c Zucchini
1/4 c Yellow Zucchini
1/4 c Celery
1/4 c Carrots
1/4 c Red Onion
1/4 c Hearts of Palm
1 Artichoke Heart
1 1/2 c. (203 g) White Kidney Beans, cooked
3 cloves garlic
2 tbls White Balsamic Vinegar
2 tbls Rice Vinegar
2 tbls Olive Oil
1/2 tsp Black Pepper
1 tsp Salt
1 dash Basil

Recipe Directions for Summer Vegetable Salad

  1. Dice all vegetables to a size of your liking.

  2. Place the vinegars, oil, salt, pepper and basil in a blender and blend for 15 seconds or until well blended.

  3. Pour over salad. Refrigerate for 15 minutes. May be made 2 days ahead.

Categories

Salads

Nutrition Facts
Serving Size 104.2g
Amount Per Serving
Calories
168
Calories from Fat
34
% Daily Value*
Total Fat
3.8g
6%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
346mg
14%
Potassium
652mg
19%
Total Carbohydrates
25.1g
8%
Dietary Fiber
10.3g
41%
Sugars
1.9g
Protein
9.3g
Vitamin A 15% Vitamin C 19%
Calcium 7% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in iron
  • High in phosphorus
  • High in potassium
  • High in vitamin C
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