Thursday, February 4, 2010

Italian Vegetable Salad

Source: Kraft foods
6 servings, 1 cup each

1 pkg. italian dressing mix (such as Good Seasons)
1/4 cup plus 3 TBL. water
1/4 cup white vinegar
1/4 cup oil
1 pkg. (9 oz) refrigerated three cheese tortellini, cooked, rinsed and drained
1 small zucchini, cut lengthwise in half, sliced
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup cherry tomatoes, halved
2 green onions, diagonally sliced

Place dressing mix, water and vinegar in cruet or other container with tight fitting lid. Add oil; cover. Shake until well blended.

Combine remaining ingredients in large bowl. Add 1/2 cup of the dressing; toss lightly. Cover.

Refrigerate at least 2 hours. Stir before serving.

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