Print Options

 
 
 Print
Olive Floret Salad Recipe

Olive Floret Salad Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:13 servings

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

  • 1. 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.

Nutritional 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.