Marinated Italian Salad
TOTAL TIME: Prep: 30 min. + marinating
YIELD: 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
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4 cups fresh broccoli florets
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3 cups fresh cauliflowerets
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1/2 pound sliced fresh mushrooms
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2 celery ribs, chopped
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4 green onions, thinly sliced
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1 can (8 ounces) sliced water chestnuts, drained
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1 bottle (16 ounces) Italian salad dressing
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1 envelope Italian salad dressing mix
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1 pint cherry tomatoes, halved
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1 can (2-1/4 ounces) sliced ripe olives, drained
Directions
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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.
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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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