Italian-marinated vegetable salad

Italian-marinated vegetable salad
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 27.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 74.1 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.3 g

View full nutritional breakdown of Italian-marinated vegetable salad calories by ingredient


Introduction

I found this recipe in the Holiday08/Winter 09 Kraft Food & Family magazine. I made it for my family for Xmas & It was not only great, but very colorful. I added 1/2 of a red onion to the recipe & didn't take quite the care that is shown here in the measurements; i.e., I used entire can of chickpeas, whole small bottle of salad olives, whole basket of cherry tomatoes, whole small head of cauliflower, 2 large handfuls of green beans. I also used the Italian dressing I had on hand & added a little at a time until it tasted right. I found this recipe in the Holiday08/Winter 09 Kraft Food & Family magazine. I made it for my family for Xmas & It was not only great, but very colorful. I added 1/2 of a red onion to the recipe & didn't take quite the care that is shown here in the measurements; i.e., I used entire can of chickpeas, whole small bottle of salad olives, whole basket of cherry tomatoes, whole small head of cauliflower, 2 large handfuls of green beans. I also used the Italian dressing I had on hand & added a little at a time until it tasted right.
Number of Servings: 14

Ingredients

    1/2 lb. fresh green beans, cut in half
    2 c fresh cauliflower florets
    1 c halved cherry tomatoes
    1 c canned chickpeas (garbanzo beans), drained, rinsed
    1 c sliced stuffed green olives
    1/4 c thinly sliced sun-dried tomatoes
    1/2 c Kraft Tuscan House Italian Dressing

Directions

Makes: 14 servings, 1/2 cup each
Add green beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
Add remaining ingredientts; mix lightly.
Refrigerate 3 hours or until chilled,

Number of Servings: 14

Recipe submitted by SparkPeople user FORMERHEAVYWGHT.