Vegetable Salad Vinaigrette

  • Serves: 1/2 cup per serving


If you need a new and refreshing angle on salads, this crunchy combination is it.


1/2 medium cucumber, peeled and diced
1 medium rib of celery, sliced crosswise
3 ounces button mushrooms, coarsely chopped
1/4 cup chopped red onion
1/4 cup snipped fresh parsley
1 tablespoon olive oil (extra-virgin preferred)
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard (stone-ground preferred)
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes

Cooking Instructions

In a medium bowl, toss together all the ingredients. Serve immediately for peak flavors.

Cook’s Tip: To prepare this salad in advance, combine the cucumber, celery, mushrooms, onion, and parsley in a medium bowl. In a small bowl, combine the remaining ingredients. Cover with plastic wrap and refrigerate for up to 8 hours. When ready to serve, stir the dressing. Pour it over the vegetable mixture. Toss.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
3.5 g
Saturated Fat
.5 g
Polyunsaturated Fat
.5 g
Monounsaturated Fat
2.5 g
0 mg
170 mg
170 mg
4 g
2 g
1 g

Dietary Exchanges

1 fat

This recipe is reprinted with permission from American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.