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Olive Floret Salad Recipe

Photo by: Taste of Home

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I’m retired from a large company but occasionally work when someone’s on vacation. We’ve had many potlucks there, and even now on my trips back, everyone still asks for this salad. —Joanne Flanigan, South Beloit, Illinois

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Healthy

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13 Servings
Prep: 20 min. + chilling

Ingredients

1 medium head cauliflower, cut into florets
1 bunch broccoli, cut into florets
2 cups cherry tomatoes
2 medium carrots, thinly sliced
1 can (6 ounces) pitted small ripe olives, drained
1 cup Italian salad dressing
1 envelope Italian salad dressing mix
1 cup (4 ounces) crumbled feta cheese

Directions

In a large bowl, combine the cauliflower, broccoli, tomatoes, carrots and olives. In a small bowl, combine the salad dressing and dressing mix; pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, toss again and sprinkle with feta cheese. Yield: 13 servings.

Nutrition Facts: 3/4 cup (prepared with fat-free Italian dressing, 1 tablespoon salad dressing mix and reduced-fat feta cheese) equals 77 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 598 mg sodium, 10 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Olive Floret Salad published in Taste of Home June/July 2006, p37

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

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