Salads & sides

Italian Garden Salad

(19)

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photo by:

kraft

Love this salad! I make it all the time. The dressing is what makes it so delish, yum!

posted by

kim91275

on 7/24/2008

time

prep:

10 min

total:

10 min

servings

total:

4 servings, 2-1/2 cups each

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What You Need

pkg. (10 oz.) mixed salad greens

small red pepper, cut into strips

small zucchini, sliced

1/2

cup sliced red onions

1/2

cup pitted black olives

1/2

cup KRAFT Sun Dried Tomato Vinaigrette Dressing

Make It

TOSS greens with vegetables and olives in large bowl.

ADD dressing; mix lightly.

Kraft Kitchens Tips

Grilled Chicken Italian Salad

Pour additional 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing over 1/2 lb. boneless skinless chicken breasts in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate. Heat grill to medium-high heat. Drain chicken; discard marinade. Grill chicken until done (165ºF), turning occasionally. Slice chicken; toss with remaining salad ingredients.

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Mayela2010

posted:1/3/2010

Fast, easy, and delicious!

chucks1stwife

posted:12/28/2009

This is one of my husband's favorite salads. When I make it I use 1/4 cup of olives and only 1/4 cup of dressing. This cuts back on the sodium and the lettuce isn't saturated with dressing.

cbrusso

posted:7/21/2009

The sodium content in this recipe is over the top. To make it healthier, consider cutting back on the olives and dressing--better yet, make your own dressing.

gbsgirlygirl

posted:11/28/2008

I love colorful, beautiful food! This salad was so quick and easy. I would not normally put zucchini in a salad, but it was great. I used red wine dressing--it was fine.

kim91275