Farm-Fresh Veggie Salad

Farm-Fresh Veggie Salad
Yield:
2 gal. or 32 servings, 1 cup each

Ingredients

Ingredients Weights Measures
French green beans, blanched 2 lb. 2 qt.
sugar snap peas, blanched 1 lb. 2 qt.
broccoli slaw 1 lb. 2 qt.
grape tomato, halved 1 lb. 1 qt.
cucumbers, thinly sliced, halved 1 lb. 1 qt.
red onions, thinly sliced 8 oz. 2 cups
red peppers, julienned 6 oz. 1-1/3 cups
yellow peppers, julienned 6 oz. 1-1/3 cups
salt - 2 tsp.
black pepper 1 tsp.
KRAFT Greek Vinaigrette 16 fl oz 2 cups
French green beans, blanched 8 oz. 2 cups
sugar snap peas, blanched 7-3/4 oz. 2 cups
broccoli slaw 5 oz. 2 cups
grape tomato, halved 5-3/4 oz. 1 cup
cucumbers, thinly sliced, halved 4-1/2 oz. 1 cup
red onions, thinly sliced 2 oz. 1/2 cup
red peppers, julienned 1-1/2 oz. 1/3 cup
yellow peppers, julienned 1-1/2 oz. 1/3 cup
salt - 1/2 tsp.
black pepper 1/4 tsp.
KRAFT Greek Vinaigrette 4 fl oz 1/2 cup

Directions

Combine all ingredients except vinaigrette. Add vinaigrette; mix lightly.

Serve at room temperature. Or, refrigerate several hours until chilled.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil.

563375 : 114993

Average Rating (1)
Rated
by judy.webber
2/8/2010 1:58:16 PM
" There is no dressing listed in the ingredients. Please resend this with the suggested dressing and the amount. Thank you. "
Nutritional Information
Calories
 90
Total fat
 6 g
Saturated fat
 1 g
Cholesterol
 0 mg
Sodium
 320 mg
Carbohydrate
 8 g
Dietary fiber
 3 g
Sugars
 3 g
Protein
 2 g
Vitamin A
 15 %DV
Vitamin C
 70 %DV
Calcium
 4 %DV
Iron
 6 %DV