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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.—
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    16 servings


  • 2 cups fresh baby carrots, quartered lengthwise
  • 1-3/4 cups thinly sliced radishes
  • 2 celery ribs, sliced
  • 1 small head cauliflower, broken into florets
  • 1 bunch broccoli, cut into florets
  • 6 large fresh mushrooms, thinly sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 package Italian salad dressing mix
  • 1/3 cup water
  • 1/3 cup white vinegar
  • 1/3 cup olive oil
  • 1 package (9 ounces) hearts of romaine salad mix
  • Pepperoncini, optional


  • 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.
Editor's Note
Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Nutrition Facts
1 cup: 75 calories, 5g fat (1g saturated fat), 0 cholesterol, 237mg sodium, 6g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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