Fresh Vegetable Salad W/dressing Recipe

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Fresh Vegetable Salad w/dressing

Denise Fuller


This is a real favorite of mine. I serve it for potluck in my apartment building all the time and everyone just loves it. I make at least 6 cups of salad when I make it, but you can adjust that if you want to. Am not sure how many this will feed, as we have at least 20 at our potlucks and sometimes 30, but don't know how many take some. I have no idea where the recipe came from, but need to re-copy as the card is so yellowed and stained that it is getting hard to read.

pinch tips: How to Debone a Chicken


head of cauliflower
1 bunch
medium carrots
1 1/2 c
salad oil, can use evoo, but this can solidify in the fridge
2/3 c
cider vinegar
2 1/2 tsp
1 tsp
3/8 tsp
garlic powder
1 1/2 tsp

Directions Step-By-Step

Wash all vegetables well. (1st 3 ingredients) Peel the carrots. You may want to increase the number of carrots, as there never seems to be enough of these. Cut all the vegetables in bite-size pieces and put in large bowl. Will be about 6 cups for size.
Combine the rest of the ingredients in a container (about 2 cups) that will not leak. Shake well, try to get sugar dissolved. I usually increase the sugar to 1 Tbsp. I have yet to experiment with Truvia, or another natural substitute for sugar.
Combine the dressing with the vegetables, toss and refrigerate for at least an hour before serving. This keeps in the fridge well for about a week. After that, the broccoli tends to soak up a lot of the oil.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tag: Healthy