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Vinaigrette Veggie Salad

“All of my children love my Vinaigrette Veggie Salad,” says Connie Small of Schoolcraft, Michigan. “It’s easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster.”
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings

Ingredients

  • 1 medium cucumber, sliced
  • 1 medium green pepper, cut into 1-inch strips
  • 1 cup halved cherry tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seed
  • 2 tablespoons canola oil
  • 1 tablespoon white vinegar

Directions

  • In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.
Nutrition Facts
2/3 cup: 60 calories, 5g fat (0 saturated fat), 0 cholesterol, 101mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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