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Salads & sides

Italian-Marinated Vegetable Salad

Italian-Marinated Vegetable Salad recipe
photo by:kraft
Enjoy the bounty of fresh produce in this colorful salad!
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, trimmed, cut in half
2
cups  small 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

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.

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.
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