Food and Nutrition


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Marinated Vegetable Salad II

This healthy recipe comes from NDSU Extension Service.


•    1/3 head cauliflower
•    3 stalks celery, chopped
•    1/2 red onion, sliced
•    1/2 can pitted ripe olives, drained and sliced
•    1 4-oz. can mushroom, drained (or use fresh)
•    1 bunch broccoli, broken into flowerettes
•    1/2 green pepper, chopped
•    1 c. cherry tomatoes, halved
•    1 8-oz. bottle light or fat-free Italian dressing


•    Wash and prepare vegetables as indicated. Place in bowl and pour dressing over ingredients; mix gently. Marinate at least 24 hours in an air-tight container.

Makes 8 servings.

Per Serving: with low-fat dressing, about 61 calories, 3.8 grams (g) of fat, 6.5 g carbohydrate, 2 g of fiber, and 63% daily recommendation for vitamin C.

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