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.
Colorful Vegetable Salad
Colorful Vegetable Salad
Prep Time
15 min
Yield
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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