Market Salad

 

 

 

Market Salad

serves 8

 

 

 

 

 

 

 

1/2 c. distilled white vinegar

1/2 c. extra virgin olive oil

1 tsp. dried oregano

2 cloves garlic, minced

1/2 tsp. salt

2 c. broccoli florets

2 c. cauliflower florets

2 medium carrots, peeled and cut into thin short strips

1 16 oz can red kidney beans, rinsed and drained

2 c. shredded fat free mozzarella cheese

In large bowl, whisk together first five ingredients. Add the vegetables, tossing thoroughly to blend. Add cheese, tossing lightly.

Cover and chill for 2 to 3 hours, stirring occasionally.

WW points: 6 per serving

recipe courtesy HJ Heinz and Sargento Inc.