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Italian-Marinated Vegetable Salad

3 Hr(s) 15 Min(s)
15 Min(s) Prep
3 Hr(s) Cook
Healthy Living
Enjoy the bounty of fresh produce in this colorful salad!
What You Need
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14 servings
Original recipe yields 14 servings
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 pimento-stuffed green olives
1/4 cup thinly sliced sun-dried tomatoes
1/2 cup KRAFT Tuscan House Italian Dressing
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Let's Make It
1
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.
2
Place bean mixture in large bowl. Add remaining ingredients; mix lightly.
3
Refrigerate 3 hours or until chilled.
Kitchen Tips
Tip 1
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.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
Sodium 270mg
12%
Total Carbohydrates 7g
3%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 2g
4%
Vitamin A
4%
Vitamin C
10%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
14 servings, 1/2 cup each
* 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.
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