Italian-Marinated Vegetable Salad
- Reviews 1
Ready In: 3 hrs 15 mins
Serves: 14
Yields: 14 bowls of salad
Ingredients
- 1⁄2 lb fresh green beans, cut in half
- 2 cups cauliflower florets
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas (a.k.a. garbanzo beans)
- 1 cup stuffed green olive, sliced
- 1⁄4 cup sun-dried tomato, thinly sliced
- 1⁄2 cup KRAFT Tuscan House Italian Dressing and Marinade
Directions
- ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
- ADD remaining ingredients; mix lightly. Cover.
- REFRIGERATE 3 hours or until chilled.
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