Italian Vegetable Salad Recipe
Italian Vegetable Salad Recipe photo by Taste of Home
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Italian Vegetable Salad Recipe

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Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota
TOTAL TIME: Prep: 20 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 14 servings


  • 5 cups fresh broccoli florets (1 large bunch)
  • 5 cups fresh cauliflowerets (1 small head)
  • 4 plum tomatoes, chopped
  • 1 medium cucumber, peeled and sliced
  • 1 medium sweet onion, thinly sliced
  • 1 cup sliced fresh carrots
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 cup pimiento-stuffed olives
  • 1 bottle (8 ounces) Italian salad dressing
  • 1 bottle (8 ounces) creamy Italian salad dressing
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 cup: 0g saturated fat (0 sugars, 0 fiber).


  1. In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving. Yield: 14 servings.
Originally published as Italian Vegetable Salad in Taste of Home February/March 2000, p33

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DIANNA LYNN User ID: 5423452 84518
Reviewed Jun. 27, 2011

"it was very good i made it for a party and everyone loved it"

sekacrekab User ID: 3162306 38998
Reviewed Jan. 15, 2010

"This is very good. I've taken it to our family reunion a couple of times. I omit the onion since it can get strong fairly soon."

sweethearts User ID: 1695898 76283
Reviewed Apr. 15, 2009

"My family loved this salad so we decided to make it for our daughter's got lots of compliments. I don't know the person who put it in Taste of Home, but I am happily passing it on to others."

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