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7 Vegetable Salad

Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. The blanched veggies in this colorful combination retain their crispness quite nicely. —Sara Lindler of Irmo, South Carolina
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

Ingredients

  • 1 cup cut fresh green beans
  • 1 cup fresh sugar snap peas
  • 1 cup sliced yellow summer squash
  • 1 cup sliced zucchini
  • 1/2 cup julienned onion
  • 2 small tomatoes, seeded and chopped
  • 1 cup coarsely grated carrots
  • 2/3 cup reduced-fat Italian salad dressing
  • 4 teaspoons minced chives
  • 2 teaspoons dried basil

Directions

  • In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
  • Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving.
Nutrition Facts
1/2 cup: 47 calories, 2g fat (1g saturated fat), 0 cholesterol, 132mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable.

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