Becky's Fresh Vegetable Salad

By Kathy Joppie
@KoffeeQueen

This recipe is from my Aunt. I have made this many times and everyone loves it.

Blue Ribbon Recipe

The yummy dressing on this salad is so versatile that you could easily toss in any vegetables you choose. (I think tomatoes would be great!) We used grape seed oil and red wine vinegar to much success. Enjoy! The Test Kitchen

Rating:

★★★★★ 4 votes

Comments:

23 Comments

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

Add to Grocery List

1 bunch: broccoli
1: head, cauliflower
2 bunch: green onions, sliced
1 lb: sliced mushrooms
3/4 c: sugar
1 1/2 tsp: salt
2 tsp: paprika
2 tsp: celery seed
4 Tbsp: minced onion
1 c: oil, your choice
1/2 c: vinegar

How to Make Becky's Fresh Vegetable Salad

Step-by-Step

1Cut broccoli and cauliflower into bite size pieces. Toss with sliced green onions and sliced Mushrooms.
2Combine marinade and stir into vegetables. Let marinade at least 4 hours before serving.

NOTE: You can use any type of vinegar you prefer.

Printable Recipe Card