This light, low fat, multicolored salad is an original. When I serve it at potlucks, I'm always asked for the recipe. --- Kathy Crow, Cordova, Alaska
Category: Salad
Cuisine: American
12 ounces spiral pasta cooked and drained
6 green onions thinly sliced
1 medium zucchini thinly sliced
2 cups frozen broccoli and cauliflower ; thawed and drained
1 1/2 cups thinly sliced carrots parboiled
1 cup thinly sliced celery
1 can sliced ripe black olives (2 1/4 ounces); drained
1/2 cup frozen peas thawed
1 6-oz jar marinated artichoke hearts (6 oz); drained; and quartered
1/2 cup fat free mayonnaise
1/2 cup fat free Italian Salad Dressing
1/2 cup fat free sour cream
1 tablespoon Prepared mustard
1/2 teaspoon Italian seasoning
this was ok as far as a starting point. i loved the salad dressing that was used but i would make it next time with way less vegies. found it to be over powering with so many different ones. i would use the artichokes, green onions, and grated carrots, besides my guy does not like alot of vegetables.i would use the dressing for a potato salad or plain macaroni salad next time with a little more mustard. thanks
smellykid[I posted this recipe.]
webtexan
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