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Italian Fresh Vegetable Salad Recipe

Italian Fresh Vegetable Salad Recipe

Garden-fresh veggies are a hit at community potlucks. I carry the dressing in a mason jar to add just before serving. — Jeanette Hildebrand, Stafford, Kansas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:20 servings


  • SALAD:
  • 1 bunch romaine, torn
  • 4 cups fresh baby spinach
  • 2 cups grape tomatoes
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 medium zucchini, thinly sliced
  • 1 small green pepper, sliced
  • 1 small sweet red pepper, sliced
  • 1 cup thinly sliced fresh mushrooms
  • 1 cup thinly sliced red onion
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup sliced pepperoncini
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2/3 cup canola oil
  • 1/2 cup red wine vinegar
  • 1/4 cup minced fresh basil
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt


  • 1. In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients.
  • 2. Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use. Yield: 20 servings (1 cup each).

Nutritional Facts

1 cup: 84 calories, 6g fat (1g saturated fat), 3mg cholesterol, 149mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Italian Fresh Vegetable Salad

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momoflandl User ID: 5566695 111186
Reviewed Jan. 16, 2014

"I have made this salad a couple of different times and I love it. It has a few vegetables that most other salads do not have. I make it and eat it over the course of the next few days."

evelyngrace User ID: 3764435 184345
Reviewed Feb. 24, 2013

"Not fond of the dressing but the vegetable mix add your own favorite dressing was awesome!"

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