Italian Vegetable Salad Recipe

4.5 3 4
Italian Vegetable Salad Recipe
Italian Vegetable Salad Recipe photo by Taste of Home
Publisher Photo

Italian Vegetable Salad Recipe

Read Reviews
4.5 3 4
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forItalian Vegetable Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
DIANNA LYNN User ID: 5423452 84518
Reviewed Jun. 27, 2011

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

MY REVIEW
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."

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

"My family loved this salad so we decided to make it for our daughter's wedding...it 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."

Loading Image