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Nutrition Facts
Serving Size 1 (95g) Recipe makes 20 servings
Calories 69
Calories from Fat 43		(62%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 307mg		12%
Potassium 214mg		6%
Total Carbohydrate 5.9g		1%
	Dietary Fiber 1.3g	5%
	Sugars 2.4g
Protein 2.0g		4%
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DH's Family Christmas Dinner December 30, 2007

Halcyon Eve

Colorful Vegetable Salad

Recipe #165725 | 3½ hours | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Halcyon Eve
Apr 25, 2006

This is my favorite salad to make for family gatherings and potlucks. It's very easy and so much healthier than potato salad. It can be made ahead--in fact, it's at its best after about 12-24 hours of marinating. It keeps well in the fridge for about 2-4 days before it starts to deteriorate in quality. Prep time is estimated; you can buy pre-washed broccoli florets and cauliflowerettes to speed preparation. Cooking time is minimum marinating time.

SERVES 20 , 3/4 cup servings (change servings and units)

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

1
In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine. Add cherry tomatoes.
2
In a separate bowl, mix together dressing and cheese. Pour over salad and gently toss to mix.
3
Refrigerate 3-24 hours before serving.

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Featured Reviews for This Recipe

From: FrenchBunny

On Nov 2, 2009

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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From: JFitz

On Jul 24, 2009

This is a great summer salad. I also added Hearts of Palm, a little less lite Italian Dressing and a little Apple Cider Vinegar. This is a great recipe!

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From: acerast

On Apr 24, 2009

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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From: Zeph's Wife

On Sep 10, 2006

Great summer time recipe! Used my homegrown cherry tomatoes. Colorful, flavor packed and healthy. Brought this to my great nephew's first birthday party at the park and it was a hit. I did use bottled Italian dressing instead of the oil and vinegar. Loved it. Will defineately make this again.

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