"This is my favorite potluck salad. I get compliments every time I make it," says Lynn Grate, South Bend, Indiana. It's also an ideal make-ahead dish since it needs to marinate overnight.
Marinated Veggie Salad
Marinated Veggie Salad
Prep Time
15 min
Yield
12 servings
Ingredients
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, cubed
- 1 medium yellow summer squash, cubed
- 1 medium cucumber, cubed
- 1 each medium sweet yellow, red and green pepper, cut into 1-inch pieces
- 1 can (6 ounces) pitted ripe olives, drained
- 1 small red onion, chopped
- 1/2 to 3/4 cup Italian salad dressing
Directions
- In a serving bowl, combine all ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts
3/4 cup: 77 calories, 5g fat (1g saturated fat), 0 cholesterol, 296mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 1g protein.
