Vegetable Salad Recipe

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch green onion; 1 (9 ounce) box frozen broccoli (fresh if you like); 1 (9 ounce) box frozen cauliflower (fresh if you like); 1 zucchini; 1 squash; 1 cucumber; 3 roma tomatoes; 1 yellow bell pepper; 1 red bell pepper; 1 green bell pepper; 2 stalks celery; lemon pepper; garlic salt or garlic powder; season salt; veggie seasoning

Servings: persons

1 bunch green onion
1 (9 ounce) box frozen broccoli (fresh if you like)
1 (9 ounce) box frozen cauliflower (fresh if you like)
1 zucchini
1 squash
1 cucumber
3 roma tomatoes
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
2 stalks celery
lemon pepper
garlic salt or garlic powder
season salt
veggie seasoning

1
Wash and then cut all the veggies into small diced pieces and place in large container with lid.
2
Shake lemon pepper (I use a lot, and I do mean a lot), seasoning salt, small amount of either garlic salt or garlic powder and veggie seasoning.
3
Do not drain the small amount of water out from washing your veggies, shake vigorously to mix all spices in and then place lid on and let sit in fridge overnight.
4
The next day it is ready, and has sat in it's own juices all night, so the flavor is perfect and you don't need to add anything further.
5
Hope you all like it.

kcal

Calories

Carbs

Protein

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 15 ingredients. The key ingredients include: 1 bunch green onion, 1 (9 ounce) box frozen broccoli (fresh if you like), 1 (9 ounce) box frozen cauliflower (fresh if you like), 1 zucchini, and more.

Yes, 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.

Vegetable Salad

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