Italian Garden Salad

Name: Italian Garden Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 pkg. (10 oz.) torn mixed salad greens; 1 small red pepper , cut into strips; 1 small zucchini , sliced; 1/2 cup sliced red onion s; 1/2 cup pitted black olives; 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

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Recipe by Kraft

Prep Time

10
min.

Total Time

10
min.

Servings

4 servings

Put your farmers' market finds to good use with our Italian Garden Salad recipe! Add some grilled chicken to this Healthy Living garden salad if desired.

What You Need

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1 pkg. (10 oz.) torn mixed salad greens
1 small red pepper, cut into strips
1 small zucchini, sliced
1/2 cup sliced red onions
1/2 cup pitted black olives
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

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Make It

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Toss greens with vegetables and olives in large bowl.
Add dressing; mix lightly.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

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.

Servings

4 servings

Healthy Living

Good source of vitamin A or C
Generally Nutritious

Diet Exchange

1 Vegetable
2 Fat

Nutrition Bonus

This easy-to-make salad not only has Italian flair, but it's also both an excellent source of vitamin C and provides vitamin A from the combination of salad greens and red peppers.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories	100

Total fat	6g
Saturated fat	1g
Cholesterol	0mg
Sodium	500mg
Carbohydrate	10g
Dietary fiber	3g
Sugars	5g
Protein	2g
% Daily Value
Vitamin A	45 %DV
Vitamin C	80 %DV
Calcium	6 %DV
Iron	8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by Windham3 from Loved it! Loved it! I also make an Italian Pasta Salad. A box of Garden Rotini( while this is cooking for 7 minutes you can have this veg. cut up !) 1-small head of broccoli- cut into small florettes 1- red onion- chopped into small pieces 1- green pepper - chopped into small pieces 1- small jar cut or sliced pimientos( put everything into salad) 1- large red tomato- chopped into small pieces 1- small can of chopped black olives( open & toss in salad) Drain pasta- pour pasta into large bowl- Add all vegetables- season with basil & oregano seasoning- salt & pepper to taste- Pour Kraft Italian Salad dressing to taste over all ingreadients- toss until all ingreadients are evenly mixed- Enjoy! This salad will stay good covered in your refrigerator for 5-7 days. Great as a side dish for summer meals or as a brunch or cookout dish.

Date published: 2002-05-15

Rated 4 out of 5 by Rosiecheex from My husband and I both really enjoyed this salad, I was going to substitute the zucchini for cucumber... My husband and I both really enjoyed this salad, I was going to substitute the zucchini for cucumber but I'm glad I didn't, I wasn't sure if I would like the raw zucchini but I loved it. Can't wait to have it again.

Date published: 2012-12-17

Rated 4 out of 5 by chucks1stwife from This is one of my husband's favorite salads. 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.

Date published: 2009-12-28

Rated 4 out of 5 by gbsgirlygirl from I love colorful, beautiful food! 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.

Date published: 2008-11-28

Rated 1 out of 5 by cbrusso from The sodium content in this recipe is over the top. 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.

Date published: 2009-07-21

Rated 4 out of 5 by norm1226 from I consider this dish to be both nutritious and healthy. I consider this dish to be both nutritious and healthy. It has oads of freshness and flaver and can be easily altered to suit taste and or mood. AMY HUTCH

Date published: 2002-10-16

Rated 5 out of 5 by elfuego1 from I always get compliments when I make this salad. I always get compliments when I make this salad. I've had people ask to take home the leftovers!

Date published: 2007-03-30

Rated 4 out of 5 by mcminimy from Fast & easy to make . Fast & easy to make . every one liked it . Changed dressing to Zesty Italian, Personal favorite.

Date published: 2006-09-15