Harvest Vegetable Salad

This is a pretty winter or early Spring salad – when your garden just isn’t producing yet.  Salads like this brighten up almost any meal – they carry well to pot-lucks, in a picnic hamper or a cupful packed in your lunchbox would be good too.  I plan to use fresh garden or farmer’s market produce in this recipe when in season.  I didn’t have green onion, but had a nice red onion, so I used it, sliced thinly.                   
Harvest Vegetable Salad
  3    cups  frozen cauliflower florets -- Thawed
  2    cups  frozen broccoli flowerets -- thawed
  15  ounces  canned kidney beans -- drained
  2    medium  carrots -- diagonally sliced
  1    cup  ripe olives -- pitted, drained and sliced
  2    each  green onion -- sliced
   ¼  cup  red wine vinegar
  3    tablespoons  olive oil
  1    tablespoon  fresh parsley -- or cilantro, chopped
  1    teaspoon  garlic -- minced
  1    teaspoon  sugar
  ½   teaspoon  dried basil

If desired, cut large pieces of cauliflower in half.  In large bowl, combine all salad ingredients.  Make sure they are well-drained.
Combine dressing ingredients, pour over vegetables; toss to coat.  Marinate in refrigerator, covered, 1-4 hours, tossing occasionally.
  "Down Home Cooking and Baking "
Yield:  "7 cups"
Per 1 cup Serving: 155 Calories; 8g Fat (45.1% calories from fat); 5g Protein; 17g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 393mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


  1. Great salad recipe, Sue! Steve and I are trying to skinny down and are eating more salads these days; this recipe will be a welcome addition to my growing library of salad recipes!

    I hope you post more salad recipes in the future!!!

    You're already making eating healthier a lot more pleasant!


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