Italian Tomato Salad Recipe Vegan Veggie Society
ITALIAN VEGGIE SALAD
I created this salad when I needed a crowd-pleaser for an event at a community charity drive and it was a huge success. I have been asked repeatedly for the recipe and asked to please make this at least six events this year. This salad keeps very well if you keep it refrigerated.-
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing mix, water, vinegar and oil. Pour over vegetables; toss to coat. Cover and refrigerate for at least 4 hours., Just before serving, place romaine in a large serving bowl. Add vegetables; toss to coat. Top with pepperoncini if desired.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
EASY ITALIAN TOMATO SALAD
My guests were delighted with the colorful fresh-tasting salad. It has a wonderful dressing-made with fresh basil and parsley-to complement the juicy tomato slices.-Faye Wortman, Evansville, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine the first seven ingredients; cover and process until smooth. Arrange the tomatoes in a shallow serving dish; top with onion and dressing. Refrigerate until serving.
Nutrition Facts : Calories 127 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
ITALIAN VEGETABLE SALAD
Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.
Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).
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