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Crunchy Veggie Toss Recipe

Crunchy Veggie Toss Recipe

Crisp carrots, green beans, water chestnuts, garbanzo beans and more combine with bottled dressing in this sensational salad. "I created this medley when I wanted something easy, delicious and healthy," relates Ronda Leuth of Le Claire, Iowa.
TOTAL TIME: Prep: 10 min. + chilling YIELD:12 servings


  • 1 pound carrots, julienned
  • 1 package (16 ounces) frozen French-style green beans, thawed
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 cans (8 ounces each) sliced water chestnuts, drained
  • 1 can (14 ounces) bean sprouts, drained
  • 1 cup slivered almonds, toasted
  • 1 bottle Italian salad dressing or vinegar and oil salad dressing


  • 1. In a bowl, combine the first five ingredients; mix well. Add the almonds and salad dressing; toss to coat. Cover and refrigerate for 4 hours before serving. Yield: 12 servings.

Nutritional Facts

One 3/4 cup serving (prepared with fat-free Italian dressing) equals 194 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 524 mg sodium, 31 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.

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