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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Loaded Veggie Salad Recipe

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This recipe for Loaded Veggie Salad is from Murphy Women in the Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 7 oz. pkgs. salad greens
2 large avocados, chopped
1 large cucumber, peeled and sliced
1/2 cup shredded carrots
3/4 cup dried cranberries
1/2 cup sliced almonds toasted
1 pint grape tomatoes-halved1-4 oz pkg. crumbled Feta
Kosher salt to taste
Fresh ground pepper to taste
Dressing:
1 (.7oz) pkg. Italian dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
Croutons
Directions:
Directions:
Combine all salad ingredients (except dressing) in a large salad bowl. Sprinkle with salt and pepper. Whisk together dressing mix, and next 2 ingredients. Drizzle over salad, tossing gently to coat. Top with croutons if desired.

 

 

 

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