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Italian Vegetable Salad

Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    14 servings

Ingredients

  • 5 cups fresh broccoli florets (1 large bunch)
  • 5 cups fresh cauliflowerets (1 small head)
  • 4 plum tomatoes, chopped
  • 1 medium cucumber, peeled and sliced
  • 1 medium sweet onion, thinly sliced
  • 1 cup sliced fresh carrots
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 cup pimiento-stuffed olives
  • 1 bottle (8 ounces) Italian salad dressing
  • 1 bottle (8 ounces) creamy Italian salad dressing
  • 2 cups shredded part-skim mozzarella cheese

Directions

  • In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.
Nutrition Facts
1 cup: 0g saturated fat (0 sugars, 0 fiber).

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Reviews

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Average Rating:
  • janvanlie
    Jun 22, 2013

    No comment left

  • DIANNA LYNN
    Jun 27, 2011

    it was very good i made it for a party and everyone loved it

  • katlaydee3
    Mar 29, 2010

    No comment left

  • sekacrekab
    Jan 15, 2010

    This is very good. I've taken it to our family reunion a couple of times. I omit the onion since it can get strong fairly soon.

  • chocolatecookies
    Jan 15, 2010

    No comment left

  • sweethearts
    Apr 15, 2009

    My family loved this salad so we decided to make it for our daughter's wedding...it got lots of compliments. I don't know the person who put it in Taste of Home, but I am happily passing it on to others.

  • bjsa62
    Jun 21, 2006

    No comment left