7 cups cut-up vegetables (such as zucchini, broccoli, carrots, radishes, green onions)

1 pepper, sliced (green, red, yellow or orange)

2 tomatoes (red, yellow, or mixed)

1 1/8 cup fat-free dressing

1. Wash and prepare the vegetables. (Cut the carrots and zucchini in slices, slice or chop tomatoes, cut the broccoli and cauliflower into florets.) If you plan to make this ahead or keep for several days, seed the tomatoes or they get too juicy.

2. Combine all vegetables and salad dressing in a bowl, stirring to coat vegetables. Cover and refrigerate 1-3 hours to blend flavors. Store any leftovers in refrigerator and use within 3 days.

 

Note: Nutrition Facts label shows nutrients for:

2 cups chopped zucchini

2 cups broccoli florets

1 cup chopped carrot

1 cup sliced radishes

1 cup chopped green onion

1 green pepper

2 large tomatoes

1 1/8 cup fat free ranch dressing