Source:

Classifications: Salads

Qty Measure Ingredient

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1 medium cucumber

1 medium zucchini, julienned

1 medium carrot, julienned

1 medium red onion, sliced

1 cup fresh broccoli florets

1 cup fresh cauliflower florets

1 2-1/4oz can sliced ripe olives, drained, optional

1/2 cup olive OR vegetable oil

1/4 cup white wine vinegar

1 teaspoon dried oregano

1/2 teaspoon ground mustard

1/4 teaspoon garlic powder

1/4 teaspoon salt, optional

1/8 teaspoon pepper

1/8 teaspoon celery salt

Instructions: In a bowl, combine the vegetables and olives if desired. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss. Chill for 3 hours. Serve in a lettuce-lined bowl with a slotted spoon.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving (prepared without olives and salt) equals 1 vegetable, 1 fat; also, 72 calories, 10 mg sodium, o cholesterol, 2 gm carbohydrate, 1 gm protein, 7 gm fat.

Serves: 16

Food Exchanges: