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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    14 servings

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

Directions

  • 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
1 cup: 121 calories, 6g fat, 10mg cholesterol, 531mg sodium, 11g carbohydrate, 6g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

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