SUMMER VEGETABLE SALAD 2 Recipe

In a large bowl combine the cauliflower, onion, carrots, 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 salad with a slotted spoon.

Diabetic exchange: 1 vegetable, 1 fat

2/3 cup equals 75 calories.