KUSA - It's Memorial Day weekend - which means it is time to recharge those summer recipes.
This one in particular uses some of those delicious Farmer's Market fruits and vegetables.
Memorial Day Veggie Salad
1/3 cup olive oil
1/3 cup white vinegar
3 tablespoons white sugar
½ teaspoon salt
½ teaspoon celery seed
1 teaspoon dijon mustard
½ lb mini-cucumbers or pickling cucumbers, cut into 1/4in thick half moons (2 cups chopped)
2 cups radish slices
1 cup diced tomato or 1/2 pint baby tomatoes, halved
1/2 cup diced mini sweet peppers (seeds removed)
1/2 cup diced sweet vidalia onion
1 avocado, chopped
1.5 tablespoons chopped fresh chives
In a small bowl, combine oil, vinegar, sugar, salt, celery seed and dijon mustard and stir until well mixed; set aside. In a large bowl, combine the cucumbers, radishes, tomatoes, sweet peppers, onion, avocado, and chives. Pour dressing over the salad and stir to toss. Chill in the refrigerator until ready to serve.