Colorful Vegetable Salad Recipe

5 10 18
Colorful Vegetable Salad Recipe
Colorful Vegetable Salad Recipe photo by Taste of Home
Publisher Photo

Colorful Vegetable Salad Recipe

Read Reviews
5 10 18
Publisher Photo
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.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  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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2124arizona User ID: 845443 268494
Reviewed Jun. 25, 2017

"Great salad!!"

MY REVIEW
mdrost User ID: 1310990 264780
Reviewed Apr. 17, 2017

"Made this for Easter as I was asked to bring a salad. Everyone loved it! We all agreed that you could use most any combination of vegetables. They ate it all! Came home and made another small batch for myself!"

MY REVIEW
hotfudgesundae User ID: 3463962 258959
Reviewed Jan. 1, 2017

"The colors of this salad were beautiful, especially when served at Christmas time, but the flavor was delicious. quick and easy to make. Love this recipe!"

MY REVIEW
vinobueno User ID: 7726566 238617
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."

MY REVIEW
BaskettMt User ID: 7451211 51841
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."

MY REVIEW
Dagney User ID: 7039401 68624
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."

MY REVIEW
kshea User ID: 2698812 24844
Reviewed Jun. 3, 2012

"My picky husband loves this salad."

MY REVIEW
susnan User ID: 4129354 23135
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."

MY REVIEW
freel User ID: 5465342 58503
Reviewed Sep. 26, 2010

"Our favorite salad at Christmas. Once again the guys of the family love this salad!! easy making."

MY REVIEW
j_eavou User ID: 3311243 202912
Reviewed Mar. 30, 2010

"It was super easy and flavorful."

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