Colorful Vegetable Salad Recipe

Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 94
  • Fat:
  • 8 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 130 mg
  • Carbohydrate:
  • 5 g
  • Fiber:
  • 0 g
  • Protein:
  • 1 g
  • Diabetic Exchange:
  • 1-1/2 fat, 1 vegetable.


Mother's Sweet Pea Salad

MOTHER made this tasty salad for our Thanksgiving or Christmas diners. But it's so good I make it often during... View this recipe »



Colorful Vegetable Salad

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With its Christmasy colors, this salad is a very merry part of my holiday menu. It serves a big group, but since it also keeps well in the refrigerator, you can look forward to the tasty leftovers, too.

SERVINGS: 20

CATEGORY: Low Fat

METHOD: Chill

TIME: Prep: 15 min. + chilling

Ingredients:

  • 6 cups broccoli florets
  • 6 cups cauliflowerets
  • 2 cups cherry tomatoes, halved
  • 1 large red onion, sliced
  • 1 can (6 ounces) pitted ripe olives, drained and sliced
  • 1 envelope ranch salad dressing mix
  • 2/3 cup vegetable oil
  • 1/4 cup vinegar

Directions:

In a large bowl, toss the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad and toss. Refrigerate for at least 3 hours. Yield: 20 servings.

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