Comida Kraft

Recipe Box

Ingredients

Make It

Reviews Meet our Tastemakers

Hi there! Want to help us test out our new BETA website?

Italian-Marinated Vegetable Salad

Name: Italian-Marinated Vegetable Salad
Prep time: 15 min
Total time: 3 h 15 min
Yield: 14 servings, 1/2 cup each
Ingredients: 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

View All Images Add a Photo

Recipe by Kraft

Prep Time

15
min.

Total Time

3
hr.

15
min.

Servings

14 servings, 1/2 cup each

Enjoy the bounty of fresh produce in this colorful salad!

What You Need

Showing deals in -1, -1 -1

Show Deals

Change Zip

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

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

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.
Place bean mixture in large bowl. Add remaining ingredients; mix lightly.
Refrigerate 3 hours or until chilled.

Add to Recipe Box

View Recipe Card

Special Equipment Needed

TBA

Kitchen Tips
Nutrition

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.

Servings

14 servings, 1/2 cup each

Healthy Living

Good source of vitamin A or C
Generally Nutritious
Diabetes Center

Diabetes Center

Carb Choices: 1/2 Carb Choice

Diet Exchange

1 Vegetable
1 Fat

Nutrition Bonus

A good source of vitamin C from the vegetables, this flavorful side dish can fit into a healthful eating plan for you and your family.

Nutritional Information

Serving Size 14 servings, 1/2 cup each
AMOUNT PER SERVING
Calories	80

Total fat	5g
Saturated fat	0.5g
Cholesterol	0mg
Sodium	270mg
Carbohydrate	7g
Dietary fiber	2g
Sugars	2g
Protein	2g
% Daily Value
Vitamin A	4 %DV
Vitamin C	10 %DV
Calcium	2 %DV
Iron	4 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by Delores Brady from If I could give this more stars, I would. If I could give this more stars, I would. I was looking for a recipe for a Christmas Pot-luck. Decided to give this a trial run because you could do ahead, it would travel well and would have a nice red and green theme. Well, before I could even let if fully marinate my husband and I were snacking on it. The next day of course it was better. The only change I made was leaving cauliflower raw and used frozen thawed green beans because my store did not have any decent fresh ones.

Date published: 2008-11-26

Rated 5 out of 5 by jesi13star from Trying to find something besides the same old salad, I came upon this recipe and thought it might be... Trying to find something besides the same old salad, I came upon this recipe and thought it might be good. I served it with a lasagna for some guests and it was a Huge hit with everyone, including the kids. Even my husband, who is not big on vegetables, enjoyed it. Everyone wanted the recipe and there were no leftovers! Can't wait to make it again! May want to half the recipe if you're making it for a small family, it does make quite a bit, but leftovers do keep well.

Date published: 2008-11-12

Rated 5 out of 5 by Cherokee Queen from My family and I are trying to eat more vegetables in our diet and this dish is perfect for that. My family and I are trying to eat more vegetables in our diet and this dish is perfect for that. Even my child who is a very picky eater LOVED this dish. I have found that you can basically use any vegetables that you want if you don't care for certain vegetables. There is no wrong way in making this dish,any vegetable that you like would work just fine! :-)

Date published: 2008-11-09

Rated 5 out of 5 by djlambrich from This salad is wonderful AND very colorful. This salad is wonderful AND very colorful. I have made it twice in the last week! I substituted broccoli for the green beans and also added sliced fresh mushrooms. I am on a diet plan that uses the nutritional exchanges, so that info was very helpful!

Date published: 2006-09-26

Rated 4 out of 5 by camnorton from Very tasty. Very tasty. I used kalamata olives and sliced red pepper in place of the green olives and sun dried tomatoes since I had neither on hand. I also added salt, pepper and fresh oregano. This was a perfect side to the steak sandwiches I made for dinner.

Date published: 2008-10-31

Rated 5 out of 5 by Anonymous from I made this recipe to take to a Red Hat Society gathering potluck. I made this recipe to take to a Red Hat Society gathering potluck. Everyone thought it was "Over the top" and wanted the recipe. The small amount that was left, I brought home and my husband just raved and raved about. Wants it for Thanksgiving!

Date published: 2008-11-19

Rated 3 out of 5 by lm12725 from This was a nice alternative to a green salad. This was a nice alternative to a green salad. I would add bacon bits instead of the sun dried tomatoes and reg italian dressing. The olives were a little much-- i would reduce the amount next time. Definately a keeper though!

Date published: 2009-01-02

Rated 4 out of 5 by nicker@roadrunner.com from This was very good. This was very good. With the olives and chick peas it was quite different and very tasty. My wife and I are only a two-person family these days and next time we'd probably make a half recipe.

Date published: 2008-11-02