Italian-Marinated Vegetable Salad

Name: Italian-Marinated Vegetable Salad
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 14 bowls of salad, 14 serving(s)
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

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Recipe by senseicheryl

I received an email this morning from Kraft Kitchens with this as one of the recipes that were featured. Visit the www.kraftfoods.com website for pictures, etc. The cooking time listed is for the refrigeration time. NOTE: This recipe is also in the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition on page 31.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 3hrs 15mins

SERVES: 14

YIELD: 14 bowls of salad

UNITS: US

INGREDIENTS

Nutrition

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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