Crisscross Salad Recipe

Crisscross Salad Recipe photo by Taste of Home

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"This colorful confetti salad was served at my youngest son's summer wedding reception," writes Linda Dow of Bradford, Pennsylvania. "The hearty blend soaks up refreshing flavor from easy bottled dressing and tastes even better when it's made ahead of time and chilled overnight."

This recipe is:

Quick

Diabetic Friendly

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Crisscross Salad Recipe

Prep/Total Time: 10 min.

Yield: 10 Servings

10 10

Ingredients

1 pound fresh broccoli, chopped
1 can (16 ounces) kidney beans, rinsed and drained
2 large tomatoes, chopped
1 medium red onion, chopped
1 cup (4 ounces) shredded cheddar cheese
1 bottle (16 ounces) Italian salad dressing

Directions

In a large bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Serve immediately or refrigerate for 4 hours or overnight, stirring occasionally. Serve with a slotted spoon. Yield: 10 servings.

Nutritional Facts 3/4 cup (prepared with fat-free cheese and salad dressing) equals 103 calories, 520 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 8 gm protein, trace fat. Diabetic Exchanges: 1 starch, 1 lean meat.

Originally published as Crisscross Salad in Quick Cooking July/August 1998, p10