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
Italian Fresh Vegetable Salad Recipe photo by Taste of Home
Italian Fresh Vegetable Salad
Italian Fresh Vegetable Salad Recipe photo by Taste of Home
Italian Fresh Vegetable Salad
Prep Time
25 min
Yield
24 servings
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
Directions
- 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
3/4 cup: 84 calories, 6g fat (1g saturated fat), 3mg cholesterol, 149mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.