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Italian Vegetable Salad

Submitted by: Esther Mishler of Hollsopple, PA | Date Added: 10 Oct 2009
Listed in: Salads

Italian Vegetable Salad Ingredients


5 cups Broccoli Florets (1 large bunch)

5 cups Cauliflowerets (1 medium head)

4 Plum Tomatoes, chopped

1 med. Cucumber, peeled & sliced

1 med. Sweet Onion, thinly sliced

1 cup Carrots, sliced

2 (2-1/4-oz.) cans Sliced Ripe Olives, drained

1/2 cup Sliced Stuffed Olives

1 (8-oz.) bottle Italian Salad Dressing

2 cups Mozzarella Cheese, shredded


Italian Vegetable Salad Cooking Instructions


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: 12 to 14 servings.



Note: You can transform this colorful salad into an appealing main dish by adding pepperoni slices and cooked cooled pasta.


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