[X]

Home > Recipes > Colorful Vegetable Salad

Colorful Vegetable Salad Recipe

Colorful Vegetable Salad Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

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.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Colorful Vegetable Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Colorful Vegetable Salad Recipe

Prep: 15 min. + chilling

Yield: 20 Servings

15 15

Ingredients

6 cups fresh broccoli florets
6 cups fresh 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 canola oil
1/4 cup vinegar

Directions

In a large bowl, combine 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; toss to coat. Refrigerate for at least 3 hours. Yield: 20 servings.

Nutritional Analysis: One serving (3/4 cup) equals 94 calories,130 mg sodium, 0 cholesterol, 5 gm carbohydrate, 1 gm protein, 8 gm fat. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Originally published as Colorful Vegetable Salad in Taste of Home December/January 1999, p39

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Colorful Vegetable Salad

Colorful Vegetable Salad

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Dec. 16, 2012 by Dagney

Very easy recipe to make and very tasty. We let the veggies marinate for 2.5 hours instead of 3 hours as recommended and it was still good.

Reviewed on Jun. 03, 2012 by kshea

My picky husband loves this salad.

Reviewed on Jan. 11, 2012 by susnan

I made this salad for a buffet dinner and everyone loved it. I thought I had plenty, but it was all eaten! I went exactly by the recipe, except I mistakenly bought Hidden Valley ranch "dip" mix instead of "salad dressing" mix. It was still excellent.