Name: Italian Vegetable Salad
Prep time: 20 min
Total time: 20 min
Yield: 14 servings
Ingredients: 5 cups fresh broccoli florets (1 large bunch); 5 cups fresh cauliflowerets (1 small head); 4 plum tomatoes, chopped; 1 medium cucumber, peeled and sliced; 1 medium sweet onion, thinly sliced; 1 cup sliced fresh carrots; 2 cans (2-1/4 ounces each) sliced ripe olives, drained; 1/2 cup pimiento-stuffed olives; 1 bottle (8 ounces) Italian salad dressing; 1 bottle (8 ounces) creamy Italian salad dressing; 2 cups shredded part-skim mozzarella cheese

Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota

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Italian Vegetable Salad

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Yield: 14 servings

Prep: 20 min

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Ingredients

5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflowerets (1 small head)
4 plum tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup pimiento-stuffed olives
1 bottle (8 ounces) Italian salad dressing
1 bottle (8 ounces) creamy Italian salad dressing
2 cups shredded part-skim mozzarella cheese

Text Ingredients

Directions

In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.

Nutrition Facts

1 cup: 121 calories, 6g fat, 10mg cholesterol, 531mg sodium, 11g carbohydrate, 6g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

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