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Sweet Summer Salad

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Sweet Summer Salad
2011-06-09 Side Dish
4 84

A cooked sweet dressing stirred into a variety of summer vegetables makes for a very special salad and a real crowd pleaser.

  • Servings: 16-20


2 cups Sugar
1 cup Cider Vinegar
1 Tbsp Sea Salt
1 Tbsp Ground Mustard
1 cup Vegetable Oil
1 tsp Celery Seed
1 tsp Italian Seasoning
1 head Cauliflower, cut into florets
1 bunch Broccoli, cut into florets
4 Carrots, thinly sliced
2 cups sliced Celery
1 pt Cherry Tomatoes, halved
½ cup Green Pepper, sliced
2 Green Onions, thinly sliced
1 can (6 Oz.) Sliced Black Olives, drained


In a medium saucepan, bring the sugar, vinegar, salt, and mustard to a boil. Cook and stir for one minute. Let stand until cooled. Add oil, celery seed, and Italian seasoning; mix well. Cover and refrigerate. Combine all of the vegetables and olives in a large bowl. Add the dressing and toss well. Cover and refrigerate for several hours, stirring occasionally.