Summer Bounty Salad

English PDF: 
Serving Size: 
1 cup
Cost Per Serving: 
  • 7 cups vegetables (chopped) (zucchini, broccoli, carrots, radishes, green onions)
  • 1 pepper (green, red, or yellow), sliced (1 to 1 1/2 cups)
  • 2 tomatoes (red, yellow, or mixed)
  • 2/3 cup light or fat-free salad dressing



  1. Wash and prepare the vegetables. (Cut the carrots, zucchini, radishes, green onions, and pepper  in slices. Make the broccoli and cauliflower into florets. Slice or chop tomatoes.) 
  2. Combine all vegetables and salad dressing in a bowl, stirring to coat vegetables with dressing.
  3. Cover and refrigerate 1 to 3 hours to blend favors. Store any leftovers in refrigerator and use within 3 days.
  • Use what is plentiful at the farmers market or whatever you have available.
  • If you plan to make this ahead or keep for a couple of days, seed the tomatoes or they get too juicy.
  • Divide the vegetables between two containers if your family has different salad dressing preferences. Add 1/3 cup of your choice of dressing to each container.
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