Many of us use crudite platters for starters around the holidays. Substitute or add any combination of crudite to this simple salad.
| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pint cherry or grape tomatoes, halved
- 1 large red or green bell pepper, cut into bite-size chunks
- 1/2 red onion, chopped
- 1/2 European (seedless) cucumber, cut into bite-size chunks
- 2 ribs celery, cut into 1-inch pieces
- 1/2 yellow squash, cut into bite-size pieces
- 3 tablespoons to 1/4 cup extra-virgin olive oil, a couple of glugs
- 2 tablespoons (about 2 splashes) red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon dried Italian seasoning
- Coarse salt and pepper
Instructions
- Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 148 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 510 mg |
Reviews
I have pepared this on a number of occasions. I particularly like to use it in the summer when we are cooking out. It is tasty and crunch. The picture doesn’t do it justice because everything is cut up in large chunks rather than bite sized. Best of all, this is really easy to make. You could use almost any raw veggies. Use your leftover Thanksgiving veggie tray.
I gave this recipe 2 stars for the beautiful presentation, but I just didn’t care for it. We had this for Thanksgiving last year, and even though I love vegetables, it was just really blah. It was like a big mouth full of raw veggies. Jamieson didn’t seem too impressed with it, either, although he would never say this out loud.
just OK
a great diversion from a leafy salad. I added green beans and asparagus — not only are they 2 of my favorite vegetables, the green added great color and everyone at my event loved it!
I found that good quality red wine vinegar is essential. Had to add a bit of cider vinegar to bring the flavor out. Will definately make this again. Everyone loved it.
I have made this twice now and love it as an alternative to regular salad. This time I added a can of drained black-eyed peas and some black olives. I think the dressing is perfect for this dish and it sets off the veggies without overpowering them. Thanks for the recipe Rachel. Carole in Orlando
GREAT! I loved it!
quick and delicious – everyone liked it!
We love salads so this was perfect for me and my family, and if you love veggies this is perfect for you!
This salad is so easy and so good. I will make it again and again.
Penny
Caney, Ks
Penny
Caney, Ks