Summer Garden Medley
- Ready In:
- 6hrs 15mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 cups fresh cauliflower florets
- 2 cups fresh broccoli florets
- 2 large carrots, sliced into thin coins
- 1 large cucumbers or 2 small cucumbers
- 1⁄2 - 1 cup cherry tomatoes
- 1⁄2 - 1 red bell pepper, sliced into strips and halved
- 2 green onions, chopped (whites and greens)
- 1 cup distilled white vinegar
- 1 cup sugar
- 1⁄2 cup canola oil
- 1 tablespoon water
- salt & pepper, to taste
directions
- Mix all prepared vegetables in a large serving bowl.
- In a small bowl, mix the vinegar, sugar, oil and water together.
- Pour vinegar mixture over vegetables and combine thoroughly.
- Season with salt and pepper; cover and refrigerate for at least 6 hours.
- Drain and serve.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
This was a great combination of lightly dressed vegetables. I added some pasta noodles (cooked extra the night before) after draining the vegetables, and let the combination sit for an hour before serving for lunch. I left out the tomatoes and carrots (for no particular reason), and used a vidalia onion instead of the green onions. With a combination of purple and golden cauliflower, to go with the greens, reds, and whites--it was beautiful!
-
This is so good, even though I reduced the ingredients in the dressing substancially by using the 1 cup of vinegar, 1/2 cup splenda (instead of sugar) and 1/4 cup of oil. I also left out the red bell pepper and probablly used a bit more cauliflower and brocolli than what was called for. This is so versatile - you can sub in whatever vegetable are on hand! Thanks for sharing this keeper!
Tweaks
-
This was a great combination of lightly dressed vegetables. I added some pasta noodles (cooked extra the night before) after draining the vegetables, and let the combination sit for an hour before serving for lunch. I left out the tomatoes and carrots (for no particular reason), and used a vidalia onion instead of the green onions. With a combination of purple and golden cauliflower, to go with the greens, reds, and whites--it was beautiful!
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?