Marinated Italian Salad

This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren't in season…and in summer, it's a worry-free picnic food since it doesn't have a mayonnaise-based dressing.


12 servings


4 cups fresh broccoli florets
3 cups fresh cauliflowerets
1/2 pound sliced fresh mushrooms
2 celery ribs, chopped
4 green onions, thinly sliced
1 (8 ounce ) can sliced water chestnuts, drained
1 (16 ounce) bottle Italian salad dressing
1 envelope Italian salad dressing mix
1 pint cherry tomatoes, halved
1 (2 1/4 ounce) can sliced ripe olives, drained


In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat.

Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.

Nutritional Information

1 serving (1 cup) equals 189 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 927 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein.

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