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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.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    18 servings

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.

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Reviews

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Average Rating:
  • chefzoom
    Sep 18, 2011

    My family and I love this refreshing salad. I've made it several times exactly as written and enjoyed it every time.

  • gratefulservant_AZ
    Jun 14, 2011

    I liked the combination of vegetables. I was not thrilled with the Greek vinaigrette dressing I used. I will try light Italian vinaigrette the next time or red wine vinaigrette.

  • dbevilacqua
    Jun 25, 2010

    Refreshing light salad, perfect for any time.