This salad was easy to make, full of vegetables, yet super delicious. So delicious that I went back for more. Plus you can make this salad ahead of time and refrigerate until ready to serve.
Italian Veggie Salad
Ingredients:
- 2 cups diced red, yellow or orange peppers
- 2 cups diced cucumber, about 1 large
- 2 cups chopped broccoli florets
- 1 pint grape tomatoes, cut in half
- 5 ounce bag mini pepperoni
- 8 ounces mozzarella, cubed
- 1 cup asiago garlic salad dressing
- black pepper, to taste
Directions:
- Add all of the veggies, pepperoni and cheese to a large bowl and mix. Pour the dressing over top and stir to coat.
- Refrigerate until ready to serve.
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Nutrition Facts |
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Serves: 10 |
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Amount Per Serving |
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Calories 202 |
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Total Fat |
15.1g |
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Saturated Fat |
6.6g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
0g |
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Trans Fat |
0g |
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Cholesterol |
37.7g |
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Sodium |
574.9g |
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Potassium |
155.8g |
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Total Carbohydrates |
7g |
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Dietary Fiber |
1.3g |
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Sugars |
3.4g |
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Protein |
8.3g |
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Vitamin A 23.66% Vitamin C 97.02% |
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Calcium 2.01% Iron 3.73% |
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*Nutritional information will vary depending on the brands you use. |
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