Fresh Vegetable Salad Recipe

Name: Fresh Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large cucumbers; 1 large green bell pepper; 1 large tomatoes; 1/2 sweet onion (a whole one if you prefer); Dressing; 1/4 cup water; 1/4 cup white vinegar; 1/4 cup cooking oil; 2 tablespoons sugar; 1/4 teaspoon garlic powder; 1/4 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1/2 teaspoon mccormick 1 step sweet onion & pepper seasoning

Servings: persons

2 large cucumbers
1 large green bell pepper
1 large tomatoes
1/2 sweet onion (a whole one if you prefer)
Dressing
1/4 cup water
1/4 cup white vinegar
1/4 cup cooking oil
2 tablespoons sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 teaspoon mccormick 1 step sweet onion & pepper seasoning

1
Wash and peel cucumbers.
2
Dice cucumbers into 1/2 inch cubes.
3
Wash green bell pepper and remove seeds.
4
Dice green bell peppers into 1/2 inch cubes.
5
Wash tomato and remove core.
6
Cut tomato into 1/2 inch pieces.
7
Peel onion and dice into 1/2 inch cubes.
8
Then mix all vegetables in a bowl.
9
In a separate bowl mix all the ingredents for the dressing.
10
Be sure to stir and mix well.
11
Pour dressing over the vegetables and let stand covered in the refrigerator for about one to two hours.
12
Then it will be ready to serve.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large cucumbers, 1 large green bell pepper, 1 large tomatoes, 1/2 sweet onion (a whole one if you prefer), and more.

Yes, Fresh Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fresh Vegetable Salad

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