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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 487-8000

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Crisp Autumn Salad

(Photo Below)
Amount Ingredient
1 large cucumber, peeled, seeded, and cut into 1/4-inch diced pieces
2 large tomatoes, diced
2 medium red bell peppers, diced small
1 cup red cabbage, finely shredded
2 bunches green onions, finely chopped
1/3 cup radish, finely diced
1 medium half-sour pickle, finely diced, or 1/3 cup chopped green olives
3 tablespoons olive oil
  fresh squeezed juice of 1/3 to 1 lemon, or to taste
  kosher salt and freshly ground pepper to taste

Combine all the vegetables and pickles or olives in a salad bowl. Use enough olive oil to moisten the vegetables and add lemon juice to taste. Season with salt and pepper, then toss.

8 servings

Nutritional Value Per Serving
Calories 102; Total Fat 6g; Cholesterol 0mg; Sodium 379mg; Total Carbohydrates 13g; Protein 2g

Look for "Fresh from Florida" ingredients at your grocery store.

Crisp Autumn Salad Download High-Resolution Image (JPG)

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