Colorful Vegetable Salad
photo by FrenchBunny
- Ready In:
- 3hrs 30mins
- Ingredients:
- 7
- Yields:
-
3/4 cup servings
- Serves:
- 20
ingredients
- 6 cups broccoli florets, cut into bite-sized pieces
- 6 cups cauliflower florets, cut into bite sized pieces
- 2 cups cherry tomatoes, halved
- 1 large red onion, thinly sliced
- 1 (6 ounce) can sliced olives, drained
- 1 cup Italian dressing
- 1⁄4 cup grated parmesan cheese
directions
- In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine. Add cherry tomatoes.
- In a separate bowl, mix together dressing and cheese. Pour over salad and gently toss to mix.
- Refrigerate 3-24 hours before serving.
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Reviews
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This was really pretty and colorful. I used Recipe #43522 for the dressing, which I actually did not like. It was too bland and oily, and I think it did this salad a disservice. I will probably try making this salad again once I find a better homemade Italian. (Or, barring that, with Kraft Zesty Italian, which is always an option I guess.)
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This was a great refreshing salad. I had wanted to make my own italian dressing but it was too late when I thought about it. I had made this for 3 people for lunch today. It chilled for about 3 hours only but it still tasted great. I did use kalamata olives though, I don't like the taste of canned olives. It's great that it is so fast to put together with a wonderful taste. Can't wait to try it with homemade italian dressing. Thanks for sharing a tasty recipe HacyonEve.
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Great flavor and color combinations! We loved this very crunchy salad - such a change from the usual mayonnaise-based broccoli salads. I used diced kohlrabi because there was no cauliflower in the grocery store today (and because they are both white and have similar taste.) DS#2 (age 16) couldn't stop eating it so it only served six - though I must admit that it was so good that we all ate more than the 3/4 cup serving sizes mentioned above ;) Thanks for a great recipe Hacyon Eve!
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RECIPE SUBMITTED BY
Halcyon Eve
United States