Rainbow on a Plate: Make a Nutritious 7 Vegetable Salad!

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]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

For Salad:

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

For Dressing:

2/3 cup reduced-fat Italian salad dressing
4 tsp minced chives
2 tsp dried basil

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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

Diabetic Exchanges:

2 vegetable

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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

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.

Step 2

Transfer vegetables into a large bowl.

Step 3

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.

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