Crunchy Vegetable Salad Recipe
- 2 cups cauliflowerets
- 2 cups broccoli florets
- 2 carrots, thinly sliced
- 1 small zucchini, sliced
- 1 small red onion, sliced
- 1 to 1-1/2 cups Italian salad dressing
- 1. In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving. Yield: 6 servings.
1-1/2 cups: 176 calories, 15g fat (2g saturated fat), 0 cholesterol, 698mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 2g protein.
Reviews for Crunchy Vegetable Salad
"Very easy and tasty. The only thing I changed is the amount of dressing because I did not have any fresh zucchinis on hand. I cut that in half. Otherwise very good! Would be great for summertime."