Yield: 9 Servings | Serving Size: 1 cup

An image of summer bounty salad in a white bowl next to a fork.

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Ingredients:

7 cups cut-up vegetables (such as zucchini, broccoli, carrots, radishes, green onions)

1 pepper, sliced (green, red, yellow, or orange)

2 tomatoes (red, yellow, or mixed)

1 1/8 cup fat-free dressing

 

Directions:

  1. Wash and prepare the vegetables. (Cut the carrots and zucchini in slices, slice, or chop tomatoes, cut the broccoli and cauliflower into florets). If you plan to make this ahead or keep for several days, seed the tomatoes or they get too juicy.
  2. Combine all vegetables and salad dressing in a bowl, stirring to coat vegetables. Cover and refrigerate 1-3 hours to blend flavors. Store any leftovers in refrigerator and use within 3 days.

Note: Nutrition Facts label shows nutrients for:

2 cups chopped zucchini

2 cups broccoli florets

1 cup chopped carrot

1 cup sliced radishes

1 cup chopped green onion

1 green pepper

2 large tomatoes

1 1/8 cup fat free ranch dressing

 

Nutrition Facts: Servings: 9, Serving size: 1 cup
Amount per serving: Calories 70, Total Fat 1g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 280mg, Total Carbohydrates 14g, Dietary Fiber 2g, Total Sugar 5g (Incl. 0g Added Sugars), Protein 1g

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