Italian-Marinated Vegetable Salad
- Ready In:
- 3hrs 15mins
- Ingredients:
- 7
- Yields:
-
14 bowls of salad
- Serves:
- 14
ingredients
- 1⁄2 lb fresh green beans, cut in half
- 2 cups cauliflower florets
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas (a.k.a. garbanzo beans)
- 1 cup stuffed green olive, sliced
- 1⁄4 cup sun-dried tomato, thinly sliced
- 1⁄2 cup KRAFT Tuscan House Italian Dressing and Marinade
directions
- ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
- ADD remaining ingredients; mix lightly. Cover.
- REFRIGERATE 3 hours or until chilled.
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Reviews
-
Hi There, saw this exciting recipe in Kraft's Food & Family, then I made it. Wonderful! I used Newman's Own Lighten Up Italian Dressing, & marinated the garbanzo beans (well drained & rinsed) overnight in some of the dressing & added crushed red pepper flakes in it, as well. It is the kind of recipe where one can use seasonal vegetables & seaspnings. Thanks much for posting, Manami :)
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey