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Nutrition Facts
Serving Size 1 (403g) Recipe makes 6 servings
Calories 568
Calories from Fat 456		(80%)
Amount Per Serving		%DV
	Total Fat 50.7g	78%
	Saturated Fat 9.9g	49%
	Monounsaturated Fat 12.0g
	Polyunsaturated Fat 26.1g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 1153mg		48%
Potassium 824mg		23%
Total Carbohydrate 20.5g		6%
	Dietary Fiber 5.5g	22%
	Sugars 7.8g
Protein 12.5g		25%
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Zippy Marinated Vegetable Salad

Recipe #310379 | 4¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Wife of a chicken farmer
Jun 23, 2008

My mother used to make this for family reunions. She preferred we eat vegetables before meat. Over the years she tweeked the recipe from time to time to meet everyone's taste buds. I hope this salad will make fond memories for your family as well.

SERVES 6 , 1 cup (change servings and units)

Ingredients

1 head broccoli, florets cut to bite size
2 cups cherry tomatoes, halved
1 medium green pepper, seeded and sliced
1 medium red pepper, seeded and sliced
1 medium yellow pepper, seeded and sliced
1 large red onion, sliced
2 cups button mushrooms
2 cups radishes, sliced
1 cup parmesan cheese, grated
2 cups caesar salad dressing

Directions

1
Place all vegetables in mixing bowl, except tomatoes. Pour dressing over the top and refridgerate for at least 4 hours. (The longer refridgerated the better). Before serving add tomatoes and parmesean cheese. If you have a little left over cook some spaghetti and add left overs to the spaghetti and you have a nice pasta salad. You may substitute ceaser with italian dressing.