Italian-Marinated Vegetable Salad |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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I received an email this morning from Kraft Kitchens with this as one of the recipes that were featured. The cooking time listed is for the refrigeration time. NOTE: This recipe is also in the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition on page 31. Ingredients:
1/2 lb fresh green beans, cut in half |
2 cups cauliflower florets |
1 cup cherry tomatoes, halved |
1 cup chickpeas (a.k.a. garbanzo beans) |
1 cup stuffed green olive, sliced |
1/4 cup sun-dried tomato, thinly sliced |
1/2 cup kraft tuscan house italian dressing and marinade |
Directions:
1. ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
2. ADD remaining ingredients; mix lightly. Cover.
3. REFRIGERATE 3 hours or until chilled.
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