Italian Garden Salad Recipe

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Italian Garden Salad
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  1. Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking.
  2. Meanwhile, in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterey Jack cheese, zucchini, squash, tomatoes and onion.
  3. Drain spaghetti and beans; rinse in cold water. Add to the other ingredients and toss to coat. Refrigerate until chilled. Sprinkle with Parmesan cheese if desired. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 459.57 Kcal (1924 kJ)
Calories from fat 247.05 Kcal
% Daily Value*
Total Fat 27.45g 42%
Cholesterol 38.05mg 13%
Sodium 698.64mg 29%
Potassium 455.01mg 10%
Total Carbs 37.86g 13%
Sugars 6.7g 27%
Dietary Fiber 2.43g 10%
Protein 17.34g 35%
Vitamin C 23.4mg 39%
Vitamin A 0.1mg 5%
Iron 1.7mg 10%
Calcium 138.1mg 14%
Amount Per 100 g
Calories 208.93 Kcal (875 kJ)
Calories from fat 112.31 Kcal
% Daily Value*
Total Fat 12.48g 42%
Cholesterol 17.3mg 13%
Sodium 317.62mg 29%
Potassium 206.86mg 10%
Total Carbs 17.21g 13%
Sugars 3.04g 27%
Dietary Fiber 1.11g 10%
Protein 7.88g 35%
Vitamin C 10.6mg 39%
Vitamin A 0.1mg 5%
Iron 0.8mg 10%
Calcium 62.8mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
  • 13

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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