Comida Kraft
Recipe Box

Italian-Marinated Vegetable Salad

Prep Time
15
min.
Total Time
3
hr.
15
min.
Servings

14 servings, 1/2 cup each

Enjoy the bounty of fresh produce in this colorful salad!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Cook beans and cauliflower in boiling water in large saucepan 3 to 5 min. or until crisp-tender; drain. Rinse under cold water; drain again.
  • Place bean mixture in large bowl. Add remaining ingredients; mix lightly.
  • Refrigerate 3 hours or until chilled.

How to Purchase and Store Fresh Green Beans

Look for slender, crisp beans that break with a "snap." Check to be sure they are not scarred or brown. Keep loosely wrapped and unwashed in a resealable plastic bag. Refrigerate and use within 4 days. Wash just before using.

Servings

  • 14 servings, 1/2 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1 Fat

Nutrition Bonus

A good source of vitamin C from the vegetables, this flavorful side dish can fit into a healthful eating plan for you and your family.

Nutritional Information

Serving Size 14 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 80
Total fat 5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 270mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 2g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 4 %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 from If I could give this more stars, I would. If I could give this more stars, I would. I was looking for a recipe for a Christmas Pot-luck. Decided to give this a trial run because you could do ahead, it would travel well and would have a nice red and green theme. Well, before I could even let if fully marinate my husband and I were snacking on it. The next day of course it was better. The only change I made was leaving cauliflower raw and used frozen thawed green beans because my store did not have any decent fresh ones.
Date published: 2008-11-26
Rated 5 out of 5 by from Trying to find something besides the same old salad, I came upon this recipe and thought it might be... Trying to find something besides the same old salad, I came upon this recipe and thought it might be good. I served it with a lasagna for some guests and it was a Huge hit with everyone, including the kids. Even my husband, who is not big on vegetables, enjoyed it. Everyone wanted the recipe and there were no leftovers! Can't wait to make it again! May want to half the recipe if you're making it for a small family, it does make quite a bit, but leftovers do keep well.
Date published: 2008-11-12
Rated 5 out of 5 by from My family and I are trying to eat more vegetables in our diet and this dish is perfect for that. My family and I are trying to eat more vegetables in our diet and this dish is perfect for that. Even my child who is a very picky eater LOVED this dish. I have found that you can basically use any vegetables that you want if you don't care for certain vegetables. There is no wrong way in making this dish,any vegetable that you like would work just fine! :-)
Date published: 2008-11-09
Rated 5 out of 5 by from This salad is wonderful AND very colorful. This salad is wonderful AND very colorful. I have made it twice in the last week! I substituted broccoli for the green beans and also added sliced fresh mushrooms. I am on a diet plan that uses the nutritional exchanges, so that info was very helpful!
Date published: 2006-09-26
Rated 4 out of 5 by from Very tasty. Very tasty. I used kalamata olives and sliced red pepper in place of the green olives and sun dried tomatoes since I had neither on hand. I also added salt, pepper and fresh oregano. This was a perfect side to the steak sandwiches I made for dinner.
Date published: 2008-10-31
Rated 5 out of 5 by from I made this recipe to take to a Red Hat Society gathering potluck. I made this recipe to take to a Red Hat Society gathering potluck. Everyone thought it was "Over the top" and wanted the recipe. The small amount that was left, I brought home and my husband just raved and raved about. Wants it for Thanksgiving!
Date published: 2008-11-19
Rated 3 out of 5 by from This was a nice alternative to a green salad. This was a nice alternative to a green salad. I would add bacon bits instead of the sun dried tomatoes and reg italian dressing. The olives were a little much-- i would reduce the amount next time. Definately a keeper though!
Date published: 2009-01-02
Rated 4 out of 5 by from This was very good. This was very good. With the olives and chick peas it was quite different and very tasty. My wife and I are only a two-person family these days and next time we'd probably make a half recipe.
Date published: 2008-11-02
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