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Summer Bounty Salad

Serves

Serves Icon

8

Cost/Serving

Cost Per Serving Icon

$0.50

Serving Size: 1 cup

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Ingredients

  • 7 cups vegetables (zucchini, broccoli, carrots, radishes, green onions)
  • 1 pepper (green, red, or yellow)
  • 2 tomatoes (red, yellow, or mixed)
  • 2/3 cup light or fat free salad dressing

Instructions

  1. Wash and prepare the vegetables as follows.
  2. Cut broccoli into florets.
  3. Chop zucchini, carrots, radishes, and green onions.
  4. Slice pepper (1 to 1 1/2 cups).
  5. Chop tomatoes.
  6. Combine vegetables and salad dressing in a bowl, stirring to coat vegetables with dressing.
  7. Cover and refrigerate 1 to 3 hours to blend flavors. Store any leftovers in refrigerator and use within 3 days.

Tips

Use what is plentiful at the farmers market or whatever you have available.

If you plan to make this ahead or keep for a couple of days, seed the tomatoes or they get too juicy.

Divide the vegetables between two containers if your family has different salad dressing preferences. Add 1/3 cup of your choice of dressing to each container.

Watch How to Make Summer Bounty Salad.

Print Recipe

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Nutrition Facts

8 Servings Per Recipe
Serving Size: 1 cup
Amount Per Serving

Calories 60

 
% Daily Value*
Total Fat 1.5g
2%
Saturated Fat 0g
0%
Trans Fat 0g
 
Cholesterol 0mg
0%
Sodium 220mg
10%
Total Carbohydrates 10g
4%
Dietary Fiber 3g
11%
Total Sugars 6g
 
Includes 2g Added Sugars
4%
Protein 2g
 
Vitamin D 0mcg
0%
Calcium 37mg
2%
Iron 1mg
6%
Potassium 411mg
8%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.