A colorful and crunchy salad for veggie lover’s. Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. Check it out 7 Vegetable Salad recipe here!!
[one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 2 small tomatoes, seeded and chopped
- 1 cup sliced zucchini
- 1 cup cut fresh green beans
- 1 cup sliced yellow summer squash
- 1 cup fresh sugar snap peas
- 1 cup coarsely grated carrots
- 1/2 cup julienned onion
- 2/3 cup reduced-fat Italian salad dressing
- 4 tsp minced chives
- 2 tsp dried basil
Yield: 12 servings
Amount per serving.
- Calories: 47
- Fat: 2 g
- Cholesterol: 0
- Sodium: 132 mg
- Carbohydrate: 6 g
- Fiber: 2 g
- Protein: 1 g
- 2 vegetable
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Pour 2-inch of water in a large saucepan. Bring to a boil. Add vegetables except tomatoes. Reduce heat to medium-low. Cover and simmer for 2 minutes or until vegetables are crisp-tender. Drain. Rinse with cold water and pat dry.
Transfer vegetables into a large bowl.
In a small bowl, combine the salad dressing, chives and basil. Pour over the vegetables. Stir to coat evenly. Cover and refrigerate for 2 hours or until chilled.
- You can serve this Tasty 7 Vegetable Salad with Chicken Cutlet and garlic bread.