Italian Vegetable Salad
Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota14 ServingsPrep: 20 min. + chilling
Ingredients
- 5 cups fresh broccoli florets (1 large bunch)
- 5 cups fresh cauliflowerets (1 small head)
- 4 plum tomatoes, chopped
- 1 medium cucumber, peeled and sliced
- 1 medium sweet onion, thinly sliced
- 1 cup sliced fresh carrots
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1/2 cup pimiento-stuffed olives
- 1 bottle (8 ounces) Olive Garden Signature Italian Dressing
[x]
The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!
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- 1 bottle (8 ounces) Olive Garden Signature Italian Dressing
[x]
The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!
See More Recipes >
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions
- In a large salad bowl, combine the first eight ingredients. Combine
- salad dressings; pour over vegetable mixture and toss to coat. Cover
- and refrigerate for at least 4 hours. Stir in cheese just before
- serving. Yield: 14 servings.
Nutrition Facts: One serving (prepared with fat-free salad dressings and part-skim mozzarella cheese) equals 121 calories, 6 g fat (0 saturated fat), 10 mg cholesterol, 531 mg sodium, 11 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.