Italian Fresh Vegetable Salad

  Salads

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

Italian Fresh Vegetable Salad

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 24 servings (3/4 cup each).

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

Instructions

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

Nutrition Facts

1 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.

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