Recipe Image
Italian Vegetable Salad
Photo Credit:
NDSU Extension
Servings
Servings:
Six

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Title

Italian Vegetable Salad

Recipe Type
Description

This healthy recipe comes from NDSU Extension.

Ingredients

Ingredients

1 cup celery

1 cup carrots

1 cup broccoli

1 cup cauliflower

¼ cup black olives, sliced (optional)

1 (8 ounces) bottle of low-fat or fat-free Italian dressing

Directions

Directions

Wash vegetables thoroughly. Slice carrots and cut remaining vegetables in bite-sized pieces. Place in a serving bowl. Add sliced black olives, if desired. Pour dressing over vegetables and mix. Allow to marinate in refrigerator for a few hours.

Dietary and Nutrition

Widgets

Canned, fresh and frozen fruits and vegetables all count toward your goal. Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, vitamin E and vitamin C. Fruits contain nutrients, such as potassium, dietary fiber, vitamin C and folate (folic acid).

Learn more

Now You're Cookin': More Fruits and Vegetables! (FN696, Reviewed August 2021)

Family meals give parents/caregivers a chance to be good nutrition role models for children. Whether you’re sharing a meal at a park, in a car or at the family table, children who eat with their families eat a more nutritious diet.

On the move to Better Health: Teen Cooking School Focus on Soy Foods (FN2057, June 2022)

Teen Cooking School is a six-lesson curriculum for teens designed to increase knowledge of nutrition and culinary skills through interactive activities. Each lesson contains information on a different cooking skill.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.

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