I first created this recipe for a community charity drive. Now I get recipe requests often and have brought it to at least six events this year.
—DENISE MURPHY WATERLOO, IA
PREP: 30 MIN. + CHILLING • MAKES: 16 SERVINGS
2 cups fresh baby carrots, quartered lengthwise
1 3/4 cups thinly sliced radishes
2 celery ribs, sliced
1 small head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 large fresh mushrooms, thinly sliced
1 can (2 1/4 ounces) sliced ripe olives, drained
1 package Italian salad dressing mix
1/3 cup water
1/3 cup white vinegar
1/3 cup olive oil
1 package (9 ounces) hearts of romaine salad mix
Pepperoncini, optional
1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing mix, water, vinegar and oil. Pour over the vegetables; toss to coat. Cover and refrigerate for at least 4 hours.
2. Just before serving, place romaine in a large serving bowl. Add vegetables; toss to coat. Top with pepperoncini if desired.
NOTE Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.
PER SERVING 1 cup equals 75 cal., 5 g fat (1 g sat. fat), 0 chol., 237 mg sodium, 6 g carb., 3 g fiber, 2 g pro. Diabetic Exchanges: 1 vegetable, 1 fat.