ITALIAN VEGETABLE SALAD

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Italian Vegetable Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

Langa Nkosi
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This salad was a bit bland for my taste. I added some extra salt and pepper, and it was much better.


Rosalind Spalls
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This salad is a great way to use up leftover vegetables. I always have a few odds and ends in my fridge, and this salad is a great way to use them up.


Mohinarayan Mohinarayan
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I love this salad! It's so easy to make and it's always a crowd-pleaser. I usually add some grilled chicken or shrimp to make it a more complete meal.


Loqman Miyalh
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This salad was delicious! I made it for a party and it was a hit. The vegetables were fresh and crisp, and the dressing was light and flavorful. I will definitely be making this salad again.