Crisscross Salad Recipes

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CRISSCROSS SALAD



Crisscross Salad image

Number Of Ingredients 6

1 pound broccoli
1/2 red onion, chopped
2 tomatoes diced
1 (8-ounce) can kidney beans, drained
1 cup Cheddar cheese, shredded
2/3 cup italian herb dressing

Steps:

  • Wash broccoli trim leaves and tough tips from stalk. Peel remaining stalks dice stalk and flowers into pieces about the size of kidney beans. Toss with remaining ingredients until all vegetables are well coated with dressing (French dressing may be substituted for French dressing). Cover and refrigerate 24 to 48 hours. Makes 2 quarts.

Nutrition Facts : Nutritional Facts Serves

CRISSCROSS SALAD



Crisscross Salad image

"This colorful confetti salad was served at my youngest son's summer wedding reception," writes Linda Dow of Bradford, Pennsylvania. "The hearty blend soaks up refreshing flavor from easy bottled dressing and tastes even better when it's made ahead of time and chilled overnight."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 6

1 pound fresh broccoli, chopped
1 can (16 ounces) kidney beans, rinsed and drained
2 large tomatoes, chopped
1 medium red onion, chopped
1 cup shredded cheddar cheese
1 bottle (16 ounces) Italian salad dressing

Steps:

  • In a large bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Serve immediately or refrigerate for 4 hours or overnight, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

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