In a large bowl combine the cauliflower, onion, carrots, tomatoes and zucchini. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve salad with a slotted spoon.
Diabetic exchange: 1 vegetable, 1 fat
2/3 cup equals 75 calories.
Ingredients
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1 cup cauliflower
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1 cup fresh baby carrots
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1 cup red onion, sliced
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1 cup grape tomatoes, halved
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1 cup Zucchini, chopped
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3 tablespoons cider vinegar
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1 teaspoon dill weed
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1/2 teaspoon Salt
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1/2 teaspoon ground mustard
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1/4 teaspoon garlic powder
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1/4 teaspoon pepper
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