Yield: 8 Servings
|3 cups||Finely chopped fresh cauliflower|
|2½ cup||Finely chopped fresh broccoli flowerets|
|1½ cup||Finely chopped fresh mushrooms|
|1 cup||Finely chopped fresh broccoli stalk|
|1 cup||Chopped green bell pepper|
|1 cup||Chopped purple onion|
|1||Bottle oil-free Italian dressing, (8-ounce)|
Combine first 6 ingredients in a large bowl; add dressing, stirring until well blended. Yield: 8 servings (serving size: 1 cup).
Per serving: 62 Calories; 3g Fat (42% calories from fat); 3g Protein; 8g Carbohydrate; 2mg Cholesterol; 254mg Sodium Serving Ideas : Cover and chill; stir before serving NOTES : Named for its cole vegetables (from the cabbage family), this salad from Terry Shannon, of Gold Beach, Oregon, is a perfect no-cook complement to any meal.
Recipe by: Cooking Light, May 1994, page 133 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.