Fill a large bowl with ice water and set aside. In a pot filled with water, add the beans and carrots and cook on medium high heat for 3-4 minutes then quickly drain and add the veggies to the ice water. In a large bowl, add all of the vegetables, including the beans and carrots. Season with salt and pepper, about 1/2 teaspoon salt and 1 pinch of pepper. In a measuring cup, combine the Italian Dressing ingredients and whisk to combine. Pour over the veggies, and toss to coat. Season with more salt if needed. Chill in the fridge until serving or serve immediately.
Use any vegetables you like, broccoli, zucchini, etc!Salad will keep for 1-2 days in the refrigerator.
Fresh Italian Veggie Salad
Amount Per Serving (1 g)
Calories 33Calories from Fat 9
% Daily Value*
Polyunsaturated Fat 1g
* Percent Daily Values are based on a 2000 calorie diet.