"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Italian Marinated Vegetable Salad Recipe

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This recipe for Italian Marinated Vegetable Salad, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Stout
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
lb. fresh green beans, cut in half
2 cups cauliflower florets
1 cup halved cherry tomatoes
1 cup canned chickpeas (garbanzo beans), drained, rinsed
1 cup thinly sliced sun-dried tomatoes
cup Kraft Tuscan House Italian Dressing

Directions:
Directions:
Add green beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain, Rinse under cold water; drain again. Place in bowl with remaining ingredients; mix lightly.

Refrigerate 3 hours or until chilled. Yield 14 servings, cup each

 

 

 

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