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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
Average Rating  (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

 70
 3.5 g
 0.5 g
 0 mg
 370 mg
 9 g
 2 g
  Sugars
 3 g
 2 g
 2 %DV
 20 %DV
 2 %DV
 6 %DV
Diabetes Food Choices
1/2 Fats

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

RecipeDetail