Italian Veggie Salad Food
ITALIAN VEGETABLE SALAD
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
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
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
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 PASTA SALAD
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
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
ITALIAN VEGGIE SALAD
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
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
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