Italian Vegetable Salad
Yield
6 servingsPrep
10 minCook
0 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounce |
mixed vegetables
drained, 1 can |
|
| 16 | ounce |
chickpeas (garbanzo beans)
drained, 1 can |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ¼ | cup |
olive oil
|
|
| 3 | tablespoons |
vinegar
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | each |
garlic cloves
|
|
| ½ | cup |
olives
ripe, sliced |
*
|
| 1 | cup |
cherry tomatoes
quartered |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
mixed vegetables
drained, 1 can |
|
| 462.4 | ml/g |
chickpeas (garbanzo beans)
drained, 1 can |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 59 | ml |
olive oil
|
|
| 45 | ml |
vinegar
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
basil
|
*
|
| 1 | each |
garlic cloves
|
|
| 118 | ml |
olives
ripe, sliced |
*
|
| 237 | ml |
cherry tomatoes
quartered |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Combine mixed vegetables, beans, onion and celery in bowl.
Make dressing of oil, vinegar, sugar, basil and garlic; blend Let stand several hours or overnight to marinate. Add olives, tomatoes and parsley before serving.
