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Italian Veggie Salad

 Italian Veggie Salad
I created this salad when I needed a crowd-pleaser for an event at a community charity drive and it was a huge success. I have been asked repeatedly for the recipe and asked to please make this at least six events this year. This salad keeps very well if you keep it refrigerated.—
16 ServingsPrep: 30 min. + chilling


  • 2 cups fresh baby carrots, quartered lengthwise
  • 1-3/4 cups thinly sliced radishes
  • 2 celery ribs, sliced
  • 1 small head cauliflower, broken into florets
  • 1 bunch broccoli, cut into florets
  • 6 large fresh mushrooms, thinly sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 package Italian salad dressing mix
  • 1/3 cup water
  • 1/3 cup white vinegar
  • 1/3 cup olive oil
  • 1 package (9 ounces) hearts of romaine salad mix
  • Pepperoncini, optional


  • In a large bowl, combine the first seven ingredients. In a small
  • bowl, whisk the dressing mix, water, vinegar and oil. Pour over
  • vegetables; toss to coat. Cover and refrigerate for at least 4
  • hours.
  • Just before serving, place romaine in a large serving bowl. Add
  • vegetables; toss to coat. Top with pepperoncini if desired. Yield:
  • 16 servings.
Nutritional Facts: 1 cup equals 75 calories,

2 of 2

Italian Veggie Salad (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 0 cholesterol, 237 mg sodium, 6 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.