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 serving (1-1/2 cups) equals 176 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 698 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g 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."