Summer Salad

Prep: 10 min Serves: 8, 1 c Cost per serving: $1

Ingredients:

• 7 c fresh cut vegetables, such as: broccoli, carrots, celery, green onion, radishes, or zucchini
• 1 fresh bell pepper, sliced
• 2 fresh tomatoes
• 2/3 c light dressing, not cream based

Directions:

1. Wash and prepare vegetables.
2. Combine all ingredients in a bowl, stirring to coat.
3. Cover & refrigerate 1-3 hours to blend flavors.
4. Store leftovers covered in refrigerator up to 3 days (best if tomatoes were seeded to reduce juiciness).