Italian Fresh Vegetable Salad Recipe

By cserumga

1 cup equals 84 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 149 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Ingredients

• SALAD:
• 1 bunch romaine, torn
• 4 cups fresh baby spinach
• 2 cups grape tomatoes
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1 medium zucchini, thinly sliced
• 1 small green pepper, sliced
• 1 small sweet red pepper, sliced
• 1 cup thinly sliced fresh mushrooms
• 1 cup thinly sliced red onion
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 cup sliced pepperoncini
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• VINAIGRETTE:
• 2/3 cup canola oil
• 1/2 cup red wine vinegar
• 1/4 cup minced fresh basil
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons ground mustard
• 1 teaspoon honey
• 1/2 teaspoon salt

Details

Servings 20
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients.
Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use.

Yield: 20 servings (1 cup each).