Italian Fresh Vegetable Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 24 servings (3/4 cup each).
Garden-fresh veggies are a hit at community potlucks. I carry the dressing in a mason jar to add just before serving. — Jeanette Hildebrand, Stafford, Kansas
Ingredients
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SALAD:
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1 bunch romaine, torn
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4 cups fresh baby spinach
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2 cups grape tomatoes
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
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1 medium zucchini, thinly sliced
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1 small green pepper, sliced
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1 small sweet red pepper, sliced
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1 cup thinly sliced fresh mushrooms
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1 cup thinly sliced red onion
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1 cup shredded part-skim mozzarella cheese
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1/2 cup sliced pepperoncini
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1 can (2-1/4 ounces) sliced ripe olives, drained
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VINAIGRETTE:
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2/3 cup canola oil
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1/2 cup red wine vinegar
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1/4 cup minced fresh basil
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1-1/2 teaspoons garlic powder
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1-1/2 teaspoons ground mustard
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1 teaspoon honey
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1/2 teaspoon salt
Directions
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1.
In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients.
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2.
Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use.
Nutrition Facts
3/4 cup: 84 calories, 6g fat (1g saturated fat), 3mg cholesterol, 149mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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