Farm-Fresh Veggie Salad

Farm-Fresh Veggie Salad
Yield:
2 gal. (8 L) or 32 servings, 1 cup (250 mL) each

Ingredients

Ingredients Weights Measures
French green beans, blanched 2 lb. [1 kg] 2 qt. [2 L]
sugar snap peas, blanched 1 lb. [1 kg] 2 qt. [2 L]
broccoli slaw 1 lb. [565 g] 2 qt. [2 L]
grape tomatoes, halved 1 lb. [670 g] 1 qt. [1 L]
cucumbers, thinly sliced, halved 1 lb. [470 g] 1 qt. [1 L]
red onions, thinly sliced 8 oz. [225 g] 2 cups [500 mL]
red peppers, julienned 6 oz. [170 g] 1-1/3 cups [325 mL]
yellow peppers, julienned 6 oz. [170 g] 1-1/3 cups [325 mL]
salt - 2 tsp.
black pepper 1 tsp.
Kraft Greek with Feta and Oregano Dressing 16 fl oz [500 mL] 2 cups [500 mL]
French green beans, blanched 8 oz. [225 g] 2 cups [500 mL]
sugar snap peas, blanched 7-3/4 oz. [215 g] 2 cups [500 mL]
broccoli slaw 5 oz. [140 g] 2 cups [500 mL]
grape tomatoes, halved 5-3/4 oz. [165 g] 1 cup [250 mL]
cucumbers, thinly sliced, halved 4-1/2 oz. [130 g] 1 cup [250 mL]
red onions, thinly sliced 2 oz. [60 g] 1/2 cup [125 mL]
red peppers, julienned 1-1/2 oz. [45 g] 1/3 cup [75 mL]
yellow peppers, julienned 1-1/2 oz. [45 g] 1/3 cup [75 mL]
salt - 1/2 tsp. [2 mL]
black pepper 1/4 tsp. [1 mL]
Kraft Greek with Feta and Oregano Dressing 4 fl oz [125 mL] 1/2 cup [125 mL]

Directions

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

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

Kraft Kitchens Tips

Substitute
Prepare using Kraft Sun-Dried Tomato & Oregano Dressing.

563375 : 115086

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Nutritional Information
Calories
 90
Total fat
 6 g
Saturated fat
 1 g
Cholesterol
 0 mg
Sodium
 310 mg
Carbohydrate
 8 g
Dietary fibre
 3 g
Sugars
 4 g
Protein
 2 g
Vitamin A
 8 %DV
Vitamin C
 90 %DV
Calcium
 4 %DV
Iron
 8 %DV