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Italian-Marinated Vegetable Salad

Italian-Marinated Vegetable Salad

Prep Time:
15 min

Total Time:
3 hr 15 min

Makes:
14

1/2 lb. (225 g) fresh green beans, cut in half

2 cups cauliflower florets

1 cup halved cherry tomatoes

1 cup canned chickpeas (garbanzo beans), drained, rinsed

1 cup sliced stuffed green olives

1/4 cup thinly sliced sundried tomatoes

1/2 cup KRAFT Extra Virgin Olive Oil SIGNATURE Sun Dried Tomato Dressing

ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again.

PLACE beans and cauliflower in bowl. Add remaining ingredients; mix lightly. Cover.

REFRIGERATE several hours or until chilled.

Kraft Kitchens Tips

How to Purchase and Store Fresh Green Beans

Look for slender, crisp beans that break with a "snap." Check to be sure they are not scarred or brown. Keep loosely wrapped and unwashed in a resealable plastic bag. Refrigerate and use within 4 days. Wash just before using.

K:40329v2ec:86613

(17)

Rated

by starperfect on 12/28/2008
" It was not too bad. I didn't have the sundried tomatoes or stuffed olives, but it was great as is. I enjoyed the chickpeas. "

See All Ratings & Comments

See All Ratings and Comments

Nutritional Information

Serving Size = 1/2 cup (125 mL)

Nutritional Information

Calories

70

Total fat

3.5 g

Saturated fat

0.5 g

Cholesterol

0 mg

Sodium

370 mg

Carbohydrate

9 g

Dietary fibre

2 g

Sugars

3 g

Protein

2 g

Vitamin A

2 %DV

Vitamin C

20 %DV

Calcium

2 %DV

Iron

6 %DV

Diabetes Food Choices

1/2 Fats

Nutrition Bonus

This colourful salad can be part of a healthy eating plan.