Garden Delight11 Reviews
- Prep: 20 min
- Ready In: 50 min
“This is a delightful vegetable salad that's marinated with an oil-and-vinegar salad dressing.” - by Tammy Geubelle
Original recipe yields 6 servings
- In a large bowl, combine the carrots, celery, bell peppers, cucumbers, tomatoes, onion and cheese.
- Prepare the dressing according to the directions, however substitute 1/8 cup balsamic vinegar for half of the white wine vinegar the directions ask for. Drizzle the dressing over the vegetables until well coated and toss. Chill for 30 minutes and serve.
Amount Per Serving (6 total)
- 103 cal
- 4.6 g
- 11.3 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"Wonderful salad! My husband had a bowl of it before it had even gone into the fridge to marinate and declared it delicious. I couldn't find my balsamic vinegar so I used red wine vinegar instead. I..." See moret was even better the next day. I will definitely bring this to summer picnics and potlucks. Next time I make it, which will be very soon, I'll use the balsamic and perhaps a touch of freshly ground pepper. Thanks for a great recipe."
"Good...this was the base idea and I made changes which turned out well. Used only 1 green pepper (all I had), zuchinni instead of cucumber, 1 tomato, and 1/2 REGULAR onion; marble cheddar cheese inst..." See moreead of monterey jack (again didn't have it). Did not have italian dressing mix, so I used a garlic balsamic vinegar that was hanging around in the fridge, 1/8 cup of it and 1/8 cup of the vinegar, and that was great. But any store-bought, liquid italian dressing would work great too. Everyone liked it!"
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