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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This is one of the few lettuce salads my husband will eat! Adding lemon juice to bottled dressing is an easy way to give it homemade flair. Ingredients:
1-3/4 cups thinly sliced halved zucchini |
1-1/2 cups fresh cauliflowerets |
1/4 cup thinly sliced green onions |
1 cup reduced-fat italian salad dressing |
1 tablespoon lemon juice |
12 cups torn romaine |
2 medium tomatoes, cut into wedges |
4 large fresh mushrooms, thinly sliced |
4 ounces sliced turkey salami, julienned |
4 ounces reduced-fat provolone cheese, julienned |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 cup fat-free italian croutons |
1/4 cup shredded parmesan cheese |
Directions:
1. In a large bowl, combine the zucchini, cauliflower and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.
2. Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl. Add marinated vegetables; toss to coat. Top with the croutons and Parmesan cheese. Yield: 16 servings.
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