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Home Dishes & Beverages Salads Vegetable Salads

Picnic Vegetable Salad

Name: Picnic Vegetable Salad
Prep time: 30 min
Total time: 30 min
Yield: 18 servings.
Cuisine: Mediterranean
Ingredients: 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

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

18 servings

Updated: Oct. 04, 2022

“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.”

Picnic Vegetable Salad Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Nutrition Facts

3/4 cup: 147 calories, 12g fat (2g saturated fat), 3mg cholesterol, 438mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 3g protein.

Picnic Vegetable Salad

Ingredients

Directions

Nutrition Facts

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