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Confetti Salad Recipe
Confetti Salad Recipe photo by Taste of Home

Confetti Salad Recipe

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My mother-in-law shared this recipe with me. The red and yellow peppers add to its flavor and eye-appeal. To speed it to the table, I often use a package of mixed greens.—Christine Panzarella, Buena Park, California
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8-10 servings

Ingredients

  • 6 cups torn salad greens
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 small red onion, halved and sliced
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped sweet yellow pepper
  • 1/2 cup shredded red cabbage
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 to 2 cups Italian salad dressing or dressing of your choice

Nutritional Facts

One 3/4-cup serving (prepared with part-skim mozzarella and 1 cup fat-free Italian dressing) equals 77 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 441 mg sodium, 7 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1/2 meat.

Directions

  1. In a bowl, toss the greens, olives, onion, peppers, cabbage and cheese. Serve with dressing. Yield: 8-10 servings.
Originally published as Confetti Salad in Quick Cooking January/February 2001, p7

Nutritional Facts

One 3/4-cup serving (prepared with part-skim mozzarella and 1 cup fat-free Italian dressing) equals 77 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 441 mg sodium, 7 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1/2 meat.

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