Summer Vegetable Salad

We made this for the Fourth of July dinner and it was yummy. I used more veggies than the recipes called for and the dressing was nice and light, yet still tasty, and you don't have to "serve w/ a slotted spoon". We also left out the onion and just cut up a Roma tomato b/c we couldn't find the grape tomatoes. It's nice and light and refreshing.

Summer Vegetable Salad

1 C. fresh cauliflower or broccoli flowerets

1 C. fresh baby carrots

1 C. sliced red onion

1 C. halved grape tomatoes

1 C. chopped zucchini

3 Tbsp. cider vinegar

2 Tbsp olive oil

1 tsp dill weed

1/2 tsp salt

1/2 tsp ground mustard

1/4 to 1/2 tsp garlic powder

1/4 tsp pepper

In a large bowl, combine the cauliflower, carrots, onion, 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 with a slotted spoon. Yield: 6 servings.

From: TasteOfHome.com