I always dread summer coming to an end – but one thing I do love about this time of year is all the delicious fresh vegetables! This salad is a great way to use up that abundance of fresh veggies. It is so easy to throw together, and is a great side dish to any meal!

Marinated Italian Salad Recipe

This salad is a great way to use up that abundance of fresh veggies.

6 people

Prep Time 8 5

Total Time 8 5

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Ingredients

▢ 4 cups broccoli florets
▢ 3 cups cauliflower florets
▢ 8 ounces fresh mushrooms, sliced
▢ 2 cucumbers, sliced
▢ 1 (16 ounce) bottle italian salad dressing
▢ ½ package dry italian dressing mix
▢ 1 pint cherry tomatoes, halved
▢ 1 can sliced olives, drained
▢ 2 Tablespoons shredded Parmesan cheese

Instructions

In a large serving bowl, combine the broccoli, cauliflower, mushrooms, and cucumber.
In a small bowl, combine dressing and dressing mix; drizzle over vegetables and toss to coat.
Cover and refrigerate overnight.
Just before serving, add tomatoes and olives and toss to coat.
Top with shredded Parmesan cheese.

Nutrition

Calories: 350 kcal · Carbohydrates: 25 g · Protein: 7 g · Fat: 27 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 1 mg · Sodium: 1854 mg · Potassium: 862 mg · Fiber: 6 g · Sugar: 15 g · Vitamin A: 1131 IU · Vitamin C: 100 mg · Calcium: 127 mg · Iron: 2 mg

Cuisine: American, Italian

Course: Salad