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Colorful Vegetable Salad

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

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.
Nutrition 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.

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