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Italian Fresh Vegetable Salad Recipe

Italian Fresh Vegetable Salad Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:20 servings


  • SALAD:
  • 1 bunch romaine, torn
  • 4 cups fresh baby spinach
  • 2 cups grape tomatoes
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 medium zucchini, thinly sliced
  • 1 small green pepper, sliced
  • 1 small sweet red pepper, sliced
  • 1 cup thinly sliced fresh mushrooms
  • 1 cup thinly sliced red onion
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup sliced pepperoncini
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2/3 cup canola oil
  • 1/2 cup red wine vinegar
  • 1/4 cup minced fresh basil
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt


  • 1. In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients.
  • 2. Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use. Yield: 20 servings (1 cup each).

Nutritional Facts

1 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.

Reviews for Italian Fresh Vegetable Salad

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Reviewed Jan. 16, 2014

"I have made this salad a couple of different times and I love it. It has a few vegetables that most other salads do not have. I make it and eat it over the course of the next few days."

Reviewed Feb. 24, 2013

"Not fond of the dressing but the vegetable mix add your own favorite dressing was awesome!"

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