Colorful Vegetable Salad Recipe
Colorful Vegetable Salad Recipe photo by Taste of Home

Colorful Vegetable Salad Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 20 servings


  • 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

Nutritional Facts

3/4 cup: 94 calories, 8g fat (0g saturated fat), 0mg cholesterol, 130mg sodium, 5g carbohydrate (0g sugars, 0g fiber), 1g protein Diabetic Exchanges:1 vegetable, 1-1/2 fat


  1. 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.
Originally published as Colorful Vegetable Salad in Taste of Home December/January 1999, p39

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Reviewed Dec. 2, 2015

"This was wonderful! I made it to take to a Thanksgiving dinner because I wanted something a little lighter than all the heavy casseroles. It disappeared! Added yellow pepper and used white wine vinegar."

Reviewed Oct. 19, 2013

"I have added red, yellow, green and orange peppers as well as red cabbage to this and everyone loves it. They just add more color and flavor. Still excellent with or without my additions. You can't go wrong with this wonderful salad."

Reviewed Dec. 16, 2012

"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 Jun. 3, 2012

"My picky husband loves this salad."

Reviewed Jan. 11, 2012

"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."

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