Italian Vegetable Salad Recipes

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 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-MARINATED VEGETABLE SALAD

Italian-Marinated Vegetable Salad image

I received an email this morning from Kraft Kitchens with this as one of the recipes that were featured. Visit the www.kraftfoods.com website for pictures, etc. The cooking time listed is for the refrigeration time. NOTE: This recipe is also in the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition on page 31.

Provided by senseicheryl

Categories Cauliflower

Time 3h15m

Yield 14 bowls of salad, 14 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb fresh green beans, cut in half
2 cups cauliflower florets
1 cup cherry tomatoes, halved
1 cup chickpeas (a.k.a. garbanzo beans)
1 cup stuffed green olive, sliced
1/4 cup sun-dried tomato, thinly sliced
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade

Steps:

ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
ADD remaining ingredients; mix lightly. Cover.
REFRIGERATE 3 hours or until chilled.

Nutrition Facts : Calories 33.4, Fat 0.3, Sodium 77.2, Carbohydrate 6.8, Fiber 1.9, Sugar 1.2, Protein 1.7

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

ITALIAN VEGETABLE PASTA SALAD

Italian Vegetable Pasta Salad image

Make and share this Italian Vegetable Pasta Salad recipe from Food.com.

Provided by Nancy Sneed

Categories One Dish Meal

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

5 cups broccoli florets
4 cups cauliflower florets
2 medium tomatoes, chopped
1 bunch green onion, chopped
1 cup sliced carrot
1 (2 ounce) can sliced ripe olives, drained
1/2 cup sliced stuffed olives
1 (8 ounce) package rotini pasta, cooked and drained
1 cup pepperoni slice, diced
1 (16 ounce) bottle prepared Italian salad dressing
1 cup mozzarella cheese, cubed

Steps:

In a very large salad bowl, combine all vegetables and pasta.
Pour dressing over salad and toss to coat.
Cover and refrigerate overnight or at least 4 hours.
Before serving, stir in cheese cubes.

Nutrition Facts : Calories 361.7, Fat 20.7, SaturatedFat 4.6, Cholesterol 11.1, Sodium 1128.5, Carbohydrate 36.5, Fiber 3.5, Sugar 8.3, Protein 10.1

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