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Crisscross Salad Recipe

Crisscross Salad Recipe

"This colorful confetti salad was served at my youngest son's summer wedding reception," writes Linda Dow of Bradford, Pennsylvania. "The hearty blend soaks up refreshing flavor from easy bottled dressing and tastes even better when it's made ahead of time and chilled overnight."
TOTAL TIME: Prep/Total Time: 10 min. YIELD:10 servings


  • 1 pound fresh broccoli, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 large tomatoes, chopped
  • 1 medium red onion, chopped
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 bottle (16 ounces) Italian salad dressing


  • 1. In a large bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Serve immediately or refrigerate for 4 hours or overnight, stirring occasionally. Serve with a slotted spoon. Yield: 10 servings.

Nutritional Facts

3/4 cup (prepared with fat-free cheese and salad dressing) equals 103 calories, 520 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 8 gm protein, trace fat. Diabetic Exchanges: 1 starch, 1 lean meat.

Reviews for Crisscross Salad

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Reviewed Feb. 22, 2015

"Salad was very good. Easy to assemble. Will make again."

Reviewed Dec. 27, 2013

"This is absolutely fantastic. My husband and I love it."

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