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Italian Vegetable Salad Recipe

Photo by: Taste of Home Italian Vegetable Salad Recipe

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, Minnesota

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Diabetic Friendly

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Italian Vegetable Salad Recipe

Prep: 20 min. + chilling

Yield: 14 Servings

20 20

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) Italian salad dressing
1 bottle (8 ounces) creamy Italian salad dressing
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.

Nutritional Analysis: 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.

Originally published as Italian Vegetable Salad in Taste of Home February/March 2000, p33

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