Italian Vegetable Salad

By Cindy_Wicker

Ingredients

• 5 cups fresh broccoli florets (1 large bunch)
• 5 cups fresh cauliflowerets (1 small head)
• 4 plum tomatoes, chopped
• 1 medium cucumber, peeled and sliced
• 1 medium sweet onion, thinly sliced
• 1 cup sliced fresh carrots
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1/2 cup pimiento-stuffed olives
• 1 bottle (8 ounces) Italian salad dressing
• 1 bottle (8 ounces) creamy Italian salad dressing
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Details

Servings 14

Preparation

Step 1

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. Yield: 14 servings.

Nutritional Analysis: One serving (prepared with fat-free salad dressings and part-skim mozzarella cheese) equals 121 calories, 6 g fat (0 saturated fat), 10 mg cholesterol, 531 mg sodium, 11 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

3 WW Points Plus