Super Veggie Tossed Salad Recipe

Super Veggie Tossed Salad Recipe photo by Taste of Home

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This crunchy vegetable salad is perfect on a hot summer's day. I like to cut the vegetables earlier in the day, then chill them so they are nice and crisp. Just before serving, all that is left to do is drizzle with the salad dressing.—LaDonna Reed, Ponca City, Oklahoma

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Super Veggie Tossed Salad Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

30 30

Ingredients

1 cup torn leaf lettuce
1 small tomato, diced
1/4 cup fresh cauliflowerets
1/4 cup fresh broccoli florets
1/4 cup diced cucumber
1 small carrot, julienned
2 radishes, sliced
2 tablespoons diced celery
2 tablespoons diced green pepper
1 green onion, thinly sliced
1/4 cup Olive Garden Signature Italian Dressing or dressing of your choice

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Light & Creamy Italian Dressing

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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Directions

In a serving bowl, combine the first 10 ingredients. Drizzle with dressing and toss to coat. Yield: 2 servings.

Nutritional Analysis: 1 serving (prepared with fat-free salad dressing) equals 60 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 460 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Super Veggie Tossed Salad in Cooking for 2 Summer 2005, p 15