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Italian Fresh Vegetable Salad

Italian Fresh Vegetable Salad
Garden-fresh veggies are a hit at community potlucks. I carry the dressing in a mason jar to add just before serving. — Jeanette Hildebrand, Stafford, Kansas
20 ServingsPrep/Total Time: 25 min.

Ingredients

  • SALAD:
  • 1 bunch romaine, torn
  • 4 cups fresh baby spinach
  • 2 cups grape tomatoes
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 medium zucchini, thinly sliced
  • 1 small green pepper, sliced
  • 1 small sweet red pepper, sliced
  • 1 cup thinly sliced fresh mushrooms
  • 1 cup thinly sliced red onion
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup sliced pepperoncini
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • VINAIGRETTE:
  • 2/3 cup canola oil
  • 1/2 cup red wine vinegar
  • 1/4 cup minced fresh basil
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt

Directions

  • In a large bowl, combine the salad ingredients. In a small bowl,
© Taste of Home 2013

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Italian Fresh Vegetable Salad (continued)

Directions (continued)

  • whisk the vinaigrette ingredients.
  • Just before serving, pour 3/4 cup vinaigrette over salad; toss to
  • coat. Refrigerate remaining vinaigrette for another use. Yield: 20
  • servings (1 cup each).
Nutrition Facts: 1 cup equals 84 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 149 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
© Taste of Home 2013