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Marinated Italian Salad

Total Time

Prep: 30 min. + marinating

Makes

12 servings

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.

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

  1. 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.
  2. Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.

Nutrition Facts

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

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