Italian Fresh Vegetable Salad Recipes

ITALIAN VEGETABLE SALAD

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

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

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).

ITALIAN FRESH VEGETABLE SALAD

Italian Fresh Vegetable Salad image

Garden-fresh veggies are a hit at community potlucks. I carry the dressing in a mason jar to add just before serving. - Jeanette Hildebrand, Stafford, Kansas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 24 servings (3/4 cup each).

Number Of Ingredients 21

Ingredients

SALAD:
1 bunch romaine, torn
4 cups fresh baby spinach
2 cups grape tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 medium zucchini, thinly sliced
1 small green pepper, sliced
1 small sweet red pepper, sliced
1 cup thinly sliced fresh mushrooms
1 cup thinly sliced red onion
1 cup shredded part-skim mozzarella cheese
1/2 cup sliced pepperoncini
1 can (2-1/4 ounces) sliced ripe olives, drained
VINAIGRETTE:
2/3 cup canola oil
1/2 cup red wine vinegar
1/4 cup minced fresh basil
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground mustard
1 teaspoon honey
1/2 teaspoon salt

Steps:

In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients., Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use.

Nutrition Facts : Calories 84 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 149mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ITALIAN VEGGIE SALAD

Italian Veggie Salad image

I created this salad when I needed a crowd-pleaser for an event at a community charity drive and it was a huge success. I have been asked repeatedly for the recipe and asked to please make this at least six events this year. This salad keeps very well if you keep it refrigerated.-

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

2 cups fresh baby carrots, quartered lengthwise
1-3/4 cups thinly sliced radishes
2 celery ribs, sliced
1 small head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 large fresh mushrooms, thinly sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 package Italian salad dressing mix
1/3 cup water
1/3 cup white vinegar
1/3 cup olive oil
1 package (9 ounces) hearts of romaine salad mix
Pepperoncini, optional

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing mix, water, vinegar and oil. Pour over vegetables; toss to coat. Cover and refrigerate for at least 4 hours., Just before serving, place romaine in a large serving bowl. Add vegetables; toss to coat. Top with pepperoncini if desired.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GARDEN VEGETABLE SALAD

Garden Vegetable Salad image

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts :

ITALIAN FRESH GREEN SALAD RECIPE

Italian Fresh Green Salad Recipe image

The Fresh Italian Salad is packed with veggies and makes the perfect side dish for any dinner!

Provided by Camille Beckstrand

Categories Salad

Time 15m

Number Of Ingredients 12

Ingredients

6 cups romaine lettuce ((torn into small pieces))
4 cups baby spinach
2 cups cherry tomatoes
14 ounces artichoke hearts (1 can, (rinsed, drained and cut into bite-size pieces))
1 green bell pepper (thinly sliced)
1 red bell pepper (thinly sliced)
¾ cup red onion (thinly sliced)
1 cucumber (sliced)
4 ounces sliced olives (1 can, drained)
½ cup sliced banana peppers
1 cup shredded Parmesan cheese
8 ounces Italian dressing (or your favorite, 1 bottle)

Steps:

In a large bowl, combine all salad ingredients listed above.
Top with your favorite Italian or Balsamic Vinaigrette dressing.

Nutrition Facts : Calories 183 kcal, Carbohydrate 13 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 9 mg, Sodium 907 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

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