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Crisscross Salad

By: Linda Dow

"'This colorful confetti salad was served at my youngest son's summer wedding reception,' writes Linda Dow of Bradford, Pennsylvania. 'The hearty blend soaks up refreshing flavor from easy bottled dressing and tastes even better when it's made ahead of time and chilled overnight.'"

Rate/Review | Read Reviews (22)

2,114 Saves

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 pound fresh broccoli, chopped
1 (16 ounce) can kidney beans, rinsed and drained
2 large tomatoes, chopped
1 medium red onion, chopped
1 cup shredded Cheddar cheese
1 (16 ounce) bottle Italian salad dressing

Directions

In a large bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Serve immediately or refrigerate for 4 hours or overnight, stirring occasionally. Serve with a slotted spoon.

Footnotes

Nutritional Analysis: One 3/4-cup serving (prepared with fat-free cheese and salad dressing) equals 103 calories, 520 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 8 gm protein, trace fat. Diabetic Exchanges: 1 starch, 1 very lean meat.