Taste of Home
Picnic Vegetable Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 18 servings.
“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.”
Ingredients
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3 cups fresh broccoli florets
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3 cups fresh cauliflowerets
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2 cups cherry tomatoes, halved
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2 medium cucumbers, cut into chunks
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1 each medium green, sweet yellow and red pepper, cut into chunks
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6 green onions, thinly sliced
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1 can (6 ounces) pitted ripe olives, drained and halved
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1 bottle (16 ounces) Greek vinaigrette
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1 cup (4 ounces) crumbled feta cheese
Directions
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1.
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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