Vinaigrette Veggie Salad

"All of my children love my Vinaigrette Veggie Salad," says Connie S.
of Schoolcraft, Michigan. "It's easy to make and attractive, too.
Sometimes I cut up the vegetables ahead of time so dinner preparation
goes faster."


Prep/Total Time: 15 min.

Uses less fat, sugar or salt. Includes Nutritional Analysis and
Diabetic Exchanges.

1 medium cucumber, sliced
1 medium green pepper, cut into 1-inch strips
1 cup halved cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon celery seed
2 tablespoons canola oil
1 tablespoon white vinegar


In a serving bowl, combine the cucumber, green pepper and tomatoes.
Sprinkle with salt and celery seed. In a small bowl, whisk the oil
and vinegar; drizzle over salad and toss to coat. Yield: 6 servings.

Nutritional Analysis: 2/3 cup equals 60 calories, 5 g fat (trace
saturated fat), 0 cholesterol, 101 mg sodium, 4 g carbohydrate, 1 g
fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Source: Taste of Home


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