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Picnic Vegetable Salad

 Picnic Vegetable Salad
“I take this salad to my husband’s company picnic and never have any leftovers—just a lot of requests for the recipe!" says Diana Porter of Pelion, South Carolina. "You can make it a day ahead for convenience…and adding diced chicken and cooked pasta turns it into an easy meal.”
18 ServingsPrep/Total Time: 30 min.


  • 3 cups fresh broccoli florets
  • 3 cups fresh cauliflowerets
  • 2 cups cherry tomatoes, halved
  • 2 medium cucumbers, cut into chunks
  • 1 each medium green, sweet yellow and red pepper, cut into chunks
  • 6 green onions, thinly sliced
  • 1 can (6 ounces) pitted ripe olives, drained and halved
  • 1 bottle (16 ounces) Greek vinaigrette
  • 1 cup (4 ounces) crumbled feta cheese


  • In a large bowl, combine the broccoli, caulifloweretes, tomatoes,
  • cucumbers, peppers, green onions and olives. Drizzle with dressing;
  • toss to coat. Chill until serving. Just before serving, sprinkle
  • with cheese. Yield: 18 servings.
Nutritional Facts: 3/4 cup equals 147 calories, 12 g fat (2 g saturated fat), 3 mg cholesterol, 438 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein.