Italian Fresh Vegetable Salad Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/2 teaspoon salt
- 1/2 cup red wine vinegar
- 1 teaspoon honey
- 1-1/2 teaspoons ground mustard
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1-1/2 teaspoons garlic powder
- salad:
- 2/3 cup canola oil
- 1/4 cup minced fresh basil
- vinaigrette:
- 1 medium zucchini thinly sliced
- 1 can (2-1/4 ounces) sliced ripe olives drained
- 4 cups fresh baby spinach
- 1 cup thinly sliced red onion
- 2 cups grape tomatoes
- 1 small sweet red pepper sliced
- 1 small green pepper sliced
- 1 cup thinly sliced fresh mushrooms
- 1/2 cup sliced pepperoncini
- 1 bunch romaine torn
- 1 can (14 ounces) water-packed artichoke hearts rinsed, drained and quartered
- Carbohydrate 2.47689023192641 g
- Cholesterol 0 mg
- Fat 7.56634300631482 g
- Fiber 0.704474806157692 g
- Protein 0.595157187513266 g
- Saturated Fat 0.568236633798392 g
- Serving Size 1 1 serving (59g)
- Sodium 7.31013328216065 mg
- Sugar 1.77241542576872 g
- Trans Fat 0.125668266744032 g
- Calories 78 calories
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. Yield: 20 servings (1 cup each). Originally published as Italian Fresh Vegetable Salad in Taste of Home February/March 2013 Print Add to Recipe Box Email a Friend
