Crunchy Vegetable Salad Recipe
- 2 cups cauliflowerets
- 2 cups broccoli florets
- 2 carrots, thinly sliced
- 1 small zucchini, sliced
- 1 small red onion, sliced
- 1 to 1-1/2 cups Italian salad dressing
- 1. In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving. Yield: 6 servings.
1-1/2 cups: 176 calories, 15g fat (2g saturated fat), 0mg cholesterol, 698mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 2g protein
Reviews for Crunchy Vegetable Salad
"Very easy and tasty. The only thing I changed is the amount of dressing because I did not have any fresh zucchinis on hand. I cut that in half. Otherwise very good! Would be great for summertime."