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Garden Italian salad

Preparation time: 15 minutes
Chilling time: at least 4 hours

 

1 cup broccoli florets
1 cup cauliflower florets
1/2 cup sliced carrot
1/4 cup chopped green pepper
1/4 cup chopped celery
1/2 medium cucumber, sliced
1/2 cup prepared fat-free Italian salad dressing
1/2 cup cherry tomatoes, halved
1/2 cup sliced fresh mushrooms

Bring 4 quarts of water to a boil in a large pot. Drop in broccoli, cauliflower, and carrots and blanch for 3 minutes. Remove vegetables and run cold water over them to cool. Drain well. In a large bowl, toss together broccoli, cauliflower, carrots, green pepper, celery, and cucumber. Pour dressing over mixed vegetables. Cover the bowl and allow to marinate for at least 4 hours. Add tomatoes and mushrooms just prior to serving.

Yield: 5 servings
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 34
  Carbohydrate: 8 g
  Protein: 2 g
  Fat: 3 g
  Saturated fat: <1 g
  Sodium: 239 mg
  Fiber: 2 g
  Exchanges per serving: 1 vegetable, 1/2 fat
  Carbohydrate choices: 1/2

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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