Mixed Vegetable Salad Recipe
Ingredients
| Zucchini | 3 Medium, thinly sliced | |
| Cucumber | 1 , unpeeled, thinly sliced | |
| Green pepper | 1 , chopped | |
| Tomatoes | 2 , cut into wedges | |
| Green onion with tops | 2 , sliced | |
| Vegetable oil | 3⁄4 Cup (12 tbs) | |
| Cider vinegar | 1⁄2 Cup (8 tbs) | |
| Garlic salt | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Dried dill weed | 1⁄4 Teaspoon | |
| Dried tarragon | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 168 Calories from Fat 148
% Daily Value*
Total Fat 17 g25.7%
Saturated Fat 2.2 g10.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 165.9 mg6.9%
Total Carbohydrates 4 g1.5%
Dietary Fiber 1.3 g5.3%
Sugars 2.3 g
Protein 1 g2.4%
Vitamin A 9.8% Vitamin C 42.9%
Calcium 2% Iron 2.9%
*Based on a 2000 Calorie diet
Directions
Combine remaining ingredients, mix well.
Pour over vegetables, toss gently.
Cover and chill several hours or overnight.
Chef
