Marinated Italian Salad Recipe

5 5 2
Marinated Italian Salad Recipe
Marinated Italian Salad Recipe photo by Taste of Home
Publisher Photo

Marinated Italian Salad Recipe

Read Reviews
5 5 2
Publisher Photo
This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren’t in season…and in summer, it’s a worry-free picnic food since it doesn’t have a mayonnaise-based dressing.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + marinating
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + marinating

Ingredients

  • 4 cups fresh broccoli florets
  • 3 cups fresh cauliflowerets
  • 1/2 pound sliced fresh mushrooms
  • 2 celery ribs, chopped
  • 4 green onions, thinly sliced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 bottle (16 ounces) Italian salad dressing
  • 1 envelope Italian salad dressing mix
  • 1 pint cherry tomatoes, halved
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat.
Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat. Yield: 12 servings.
Originally published as Marinated Italian Salad in Country Extra January 2007, p51

Nutritional Facts

1 cup: 189 calories, 16g fat (2g saturated fat), 0 cholesterol, 927mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 2g protein.

  • 4 cups fresh broccoli florets
  • 3 cups fresh cauliflowerets
  • 1/2 pound sliced fresh mushrooms
  • 2 celery ribs, chopped
  • 4 green onions, thinly sliced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 bottle (16 ounces) Italian salad dressing
  • 1 envelope Italian salad dressing mix
  • 1 pint cherry tomatoes, halved
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  1. In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat.
  2. Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat. Yield: 12 servings.
Originally published as Marinated Italian Salad in Country Extra January 2007, p51

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Reviews forMarinated Italian Salad

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MY REVIEW
Mamaruthie User ID: 6339776 169001
Reviewed Jun. 15, 2014

"I made this several years ago for a school potluck. Loved it. The only thing I am doing this time when I make it is leave out the water chestnuts. I love them but not in this. I also used fat free Italian dressing. I did not blanch the cauliflower and broccoli. I think it might get kind of mushy if you did. I cut mine up a little bit finer than what they showed in the picture. I don't get to make this very often as I'm the only one at my house that will eat it so I have to wait till I'm going somewhere."

MY REVIEW
sauceen User ID: 1625029 76316
Reviewed Dec. 21, 2008

"ChristyLynn,just was my thinking also,but should th caul. and brocc. be blanched 1st to make for more tender eating??definetly a Christmas take to the dinner dish,add a red pepper cut up and there you go......Merry Christmas to all,and for you who celebrate other, Merry other!!!"

MY REVIEW
MargeAZ User ID: 1297434 149540
Reviewed Dec. 18, 2008

"I would cut the fat by using low-fat or fat free salad dressing. That would make this a healthier dish."

MY REVIEW
ChristyLynn User ID: 3545537 164023
Reviewed Dec. 18, 2008

"You can kick it up a notch by using zesty italian salad dressing."

MY REVIEW
Carollizc User ID: 2124672 95070
Reviewed Dec. 18, 2008

"Iam certainly going to make this for Christmas dinner - the colours are seasonal, and it's so easy - I like things that can be prepared ahead of time at such a stressful time."

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