Marinated Italian Salad Recipe

Read Reviews

Marinated Italian Salad Recipe photo by Taste of Home

Marinated Italian Salad Recipe

Read Reviews

This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren’t in season…and in summer, it’s a worry-free picnic food since it doesn’t have a mayonnaise-based dressing.

Recommended: 70 Summer Recipes to Pack in Your Picnic Basket

MAKES:

12 servings

TOTAL TIME:

Prep: 30 min. + marinating

Rate

Comment

Save

VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

12 servings

TOTAL TIME:

Prep: 30 min. + marinating

Ingredients

4 cups fresh broccoli florets
3 cups fresh cauliflowerets
1/2 pound sliced fresh mushrooms
2 celery ribs, chopped
4 green onions, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained
1 bottle (16 ounces) Italian salad dressing
1 envelope Italian salad dressing mix
1 pint cherry tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat.
Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat. Yield: 12 servings.

Originally published as Marinated Italian Salad in Country Extra January 2007, p51

Nutritional Facts

1 cup: 189 calories, 16g fat (2g saturated fat), 0 cholesterol, 927mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 2g protein.

Ingredients
Directions

4 cups fresh broccoli florets
3 cups fresh cauliflowerets
1/2 pound sliced fresh mushrooms
2 celery ribs, chopped
4 green onions, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained
1 bottle (16 ounces) Italian salad dressing
1 envelope Italian salad dressing mix
1 pint cherry tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained

In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat.
Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat. Yield: 12 servings.

Originally published as Marinated Italian Salad in Country Extra January 2007, p51

View Directions

Reviews forMarinated Italian Salad

My Review

Click stars to rate

Any changes to your rating or review will appear where you originally posted your review

Average Rating

MY REVIEW

Mamaruthie User ID: 6339776 169001

Reviewed Jun. 15, 2014

"I made this several years ago for a school potluck. Loved it. The only thing I am doing this time when I make it is leave out the water chestnuts. I love them but not in this. I also used fat free Italian dressing. I did not blanch the cauliflower and broccoli. I think it might get kind of mushy if you did. I cut mine up a little bit finer than what they showed in the picture. I don't get to make this very often as I'm the only one at my house that will eat it so I have to wait till I'm going somewhere."

MY REVIEW

sauceen User ID: 1625029 76316

Reviewed Dec. 21, 2008

"ChristyLynn,just was my thinking also,but should th caul. and brocc. be blanched 1st to make for more tender eating??definetly a Christmas take to the dinner dish,add a red pepper cut up and there you go......Merry Christmas to all,and for you who celebrate other, Merry other!!!"

MY REVIEW

MargeAZ User ID: 1297434 149540

Reviewed Dec. 18, 2008

"I would cut the fat by using low-fat or fat free salad dressing. That would make this a healthier dish."

MY REVIEW

ChristyLynn User ID: 3545537 164023

Reviewed Dec. 18, 2008

"You can kick it up a notch by using zesty italian salad dressing."

MY REVIEW

Carollizc User ID: 2124672 95070

Reviewed Dec. 18, 2008

"Iam certainly going to make this for Christmas dinner - the colours are seasonal, and it's so easy - I like things that can be prepared ahead of time at such a stressful time."