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Vibrant garden-fresh vegetables get fast flavor from a store-bought vinaigrette and cubed cheese in this swift lunch salad from our Test Kitchen. It's also a tasty contribution to last-minute picnics and world place potlucks.
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 100 calories, 7 g fat (2 g saturated fat), 11 mg cholesterol, 252 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Mozzarella Veggie Salad in Quick Cooking July/August 2004, p15
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Reviewed on Jul. 20, 2011 by momio
My family liked this. I did however add some ingredients from another similar recipe, minced onion, minced garlic, and fresh basil!
Reviewed on Jan. 25, 2010 by pattycrocker
I used cauliflower/broccoli Steamers so don't know how much (measurement) there was but then I added tomatoes to balance and also had shredded mozzarella on hand so used that and just eyeballed it. Then used raspberry vinaigarette. It was really good but next time, I'm also going to add red onion slices. Really a good recipe starter and then add your favorite. I'll bet cucumbers would be good too. YUMMY
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