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Salads & sides

Italian-Marinated Vegetable Salad

Italian-Marinated Vegetable Salad recipe
photo by:kraft
Made this for an office party. People are still asking me for the recipe. We all loved this and it really is so easy to make.
posted by
 a cook
on 11/13/2010
time
prep:
15 min
total:
3 hr 15 min
servings
total:
14 servings, 1/2 cup each
Magazine Acquisition

What You Need

1/2
lb.  fresh green beans, cut in half
2
cups  cauliflower florets
1
cup  halved cherry tomatoes
1
cup  canned chickpeas (garbanzo beans), rinsed
1
cup  sliced stuffed green olives
1/4
cup  thinly sliced sun-dried tomatoes
1/2
cup  KRAFT Tuscan House Italian Dressing

Make It

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.

Kraft Kitchens Tips

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.
K:40329v3 :66113
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