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Italian Vegetable Salad

Italian Vegetable Salad
Italian Vegetable Salad
This healthy recipe comes from NDSU Extension Service.


  • 1 c. celery
  • 1 c. carrots
  • 1 c. broccoli
  • 1 c. cauliflower
  • ¼ c. black olives, sliced (optional)
  • 1 (8-oz.) bottle of low-fat or fat-free Italian dressing


Wash vegetables thoroughly. Slice carrots and cut remaining vegetables in bite-sized pieces. Place in a serving bowl. Add sliced black olives, if desired. Pour dressing over vegetables and mix. Allow to marinate in refrigerator for a few hours.

Makes 6 servings.

Per serving: 51 calories, 1.5 grams (g) fat, 8 g carbohydrate and 751 mg sodium.

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