Confetti Salad

Name: Confetti Salad
Prep time: 15 min
Total time: 15 min
Yield: 8-10 servings.
Ingredients: 6 cups torn salad greens; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1 small red onion, halved and sliced; 1/2 cup chopped sweet red pepper; 1/2 cup chopped sweet yellow pepper; 1/2 cup shredded red cabbage; 1 cup shredded part-skim mozzarella cheese; 1 to 2 cups Italian salad dressing or dressing of your choice

My mother-in-law shared this recipe with me. The red and yellow peppers add to its flavor and eye-appeal. To speed it to the table, I often use a package of mixed greens.—Christine Panzarella, Buena Park, California

Ingredients

6 cups torn salad greens
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small red onion, halved and sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup shredded red cabbage
1 cup shredded part-skim mozzarella cheese
1 to 2 cups Italian salad dressing or dressing of your choice

Directions

In a bowl, toss the greens, olives, onion, peppers, cabbage and cheese. Serve with dressing.

Nutrition Facts

1 cup: 77 calories, 3g fat (2g saturated fat), 8mg cholesterol, 441mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 vegetable, 1/2 meat.

Originally published as Confetti Salad in Quick Cooking January/February 2001