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SUMMER VEGETABLE SALAD 2 Recipe

Ingredients
  • 1 cup cauliflower
  • 1 cup fresh baby carrots
  • 1 cup red onion, sliced
  • 1 cup grape tomatoes, halved
  • 1 cup Zucchini, chopped
  • 3 tablespoons cider vinegar
  • 1 teaspoon dill weed
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
Directions
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.

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