Vegetable Salad Vinaigrette

By AddassaMari

  • Serves 4; 1/2 cup per serving

  • If you need a new and refreshing angle on salads, this crunchy combination is it.

  • Ingredients

  • 1/2 medium cucumber, peeled and diced

  • 1 medium rib of celery, sliced crosswise

  • 3 ounces button mushrooms, coarsely chopped

  • 1/4 cup chopped red onion

  • 1/4 cup snipped fresh parsley

  • 1 tablespoon olive oil (extra-virgin preferred)

  • 1 tablespoon red wine vinegar

  • 1 teaspoon sugar

  • 1/2 teaspoon Dijon mustard (stone-ground preferred)

  • 1/4 teaspoon salt

  • 1/8 teaspoon crushed red pepper flakes

  1. Cooking Instructions

  2. In a medium bowl, toss together all the ingredients. Serve immediately for peak flavors.

  3. Cook's Tip

  4. To prepare this salad in advance, combine the cucumber, celery, mushrooms, onion, and parsley in a medium bowl. In a small bowl, combine the remaining ingredients. Cover with plastic wrap and refrigerate for up to 8 hours. When ready to serve, stir the dressing. Pour it over the vegetable mixture. Toss.

Nutritional Facts

Nutrition Analysis (per serving)
3.5 gTotal Fat
0.5 gSaturated Fat
0.0 gTrans Fat
0.5 gPolyunsaturated Fat
2.5 gMonounsaturated Fat
0 mgCholestrol
170 mgSodium
4 gCarbohydrates
1 gFiber
2 gSugar
1 gProtein
Dietary Exchanges
1 fat

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6 replies

redwine48 2010-06-24 13:13:35 -0500 Report

We love salads in the summer and often that is all we have for supper. This would be good piled onto a bed of fresh mixed greens and a little cheese sprinkled on top. I would have to add some crunch of some kind…nuts, sunflower seeds or a salad topping of some sort. Not a lot but just enough to give me a little crunch when I chew.