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Italian-Marinated Vegetable Salad

Prep Time:
15 min

Total Time:
3 hr 15 min

Makes:
14 servings, 1/2 cup each

What You Need

1/2 lb. fresh green beans, cut in half

2 cups cauliflower florets

1 cup halved cherry tomatoes

1 cup canned chickpeas (garbanzo beans), drained, rinsed

1 cup sliced stuffed green olives

1/4 cup thinly sliced sun-dried tomatoes

1/2 cup KRAFT Tuscan House Italian Dressing and Marinade

Make It

ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.

ADD remaining ingredients; mix lightly. Cover.

REFRIGERATE 3 hours or until chilled.

Kraft Kitchens Tips

How to Purchase and Store Fresh Green Beans

Look for slender, crisp beans that break with a "snap." Check to be sure they are not scarred or brown. Keep loosely wrapped and unwashed in a resealable plastic bag. Refrigerate and use within 4 days. Wash just before using.

K:40329v3 :66113

(62)

Rated

by lm12725 on 1/1/2009
" This was a nice alternative to a green salad. I would add bacon bits instead of the sun dried tomatoes and reg italian dressing. The olives were a little much-- i would reduce the amount next time. Definately a keeper though!"