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: