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Marinated Italian Salad

 Marinated Italian Salad
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.
12 ServingsPrep: 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.
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.