Colorful Vegetable Salad


Classifications: Salads

Qty Measure Ingredient


6 cups broccoli florets

6 cups cauliflowerets

2 cups cherry tomatoes, halved

1 large red onion, sliced

1 6oz can pitted ripe olives, drained and sliced

1 envelope ranch salad dressing mix

2/3 cup vegetable oil

1/4 cup vinegar

Instructions: In a large bowl, toss 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 and toss. Refrigerate for at least 3 hours.



Background: Note: NUTRITIONAL ANALYSIS: One 3/4-cup serving equals 94 calories, 130 mg sodium, 0 cholesterol, 5 gm carbohydrate, 1 gm protein, 8 gm fat. DIABETIC EXCHANGES: 1-1/2 fat, 1vegetable.

Serves: 20

Food Exchanges: