Show Subscription Form




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

Marinated Italian Salad Recipe

Read Reviews (4)
5 4
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.
TOTAL TIME: Prep: 30 min. + marinating
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + marinating
MAKES: 12 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Marinated Italian Salad(4)

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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
Reviewed Dec. 18, 2008

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

MY REVIEW
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT