Summer Salads - part 2

Here's another summer salad favorite of mine: Marinated Veggie Salad


The recipe I work off of is this weight watcher's recipe:

1 cup broccoli florets, blanched

1 cup cauliflower florets, blanched

1 cup sliced celery

1 cup sliced carrots

½ cup chopped green bell pepper

½ cup thinly sliced red onion

4 oz. drained cooked kidney beans

4 oz. drained cooked chick-peas

10 small green olives, pitted and sliced

10 small black olives, pitted and sliced

¾ cup reduced-calorie Italian salad dressing

Because it's weight watchers everything is precisely measured because of calories.  I usually use quantities that make sense, ie 3 stalks of celery, 4 carrots, etc.

I change things to my liking:

~1 cup broccoli florets, blanched

less than 1 cup cauliflower florets, blanched

~3-4 stalks sliced celery

~3-4  sliced carrots

half chopped green bell pepper (sometimes I add this, sometimes I don't)

half of one red onion thinly sliced

1 can  drained cooked kidney beans

one of those small cans of black olives, pitted and sliced

¾ cup reduced-calorie Italian salad dressing

Mix all ingredients together and refrigerate at least 3 hours.

Again, this salad was fairly inexpensive to make.  All of the yellow highlighted ingredients are for the salad.  The only thing I didn't have to buy was the italian dressing and carrots.    This salad cost me $7.73.  Not too shabby!!