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Olive Floret Salad

 Olive Floret Salad
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
13 ServingsPrep: 20 min. + chilling


  • 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


  • 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.