Greek Veggie Salad

Greek Veggie Salad

42 Reviews 4 Pics
  • Prep

    15 m
  • Ready In

    15 m
Debbie
Recipe by  Debbie

“This salad is easy, attractive, and a wonderful combination of flavors. For best results make a day ahead and let chill overnight.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a large bowl, combine the cauliflower, broccoli, cherry tomatoes, olives and cheese. Add enough dressing to coat, toss and refrigerate overnight.

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Reviews (42)

Rate This Recipe
Cris
54

Cris

Excellent! Made a few changes though- Added 1 peeled, seeded and chopped cucumber and a 14 oz. can of artichoke hearts in water. Looks gorgeous as well as tastes good! Very recommended!

Patti'sPantry
23

Patti'sPantry

This is as delicious as it is healthy. It also tasted even better after a couple of days. Try it. You'll like it!

FBA
13

FBA

I bought pre-cut cauliflower & broccoli crowns & omitted the olives. I think this would be nice to bring to a picnic as a change from a lettuce salad or coleslaw. You probably could add other vegetables, like zucchini, etc. too. I'm going to look for a light, zesty Italian dressing, next time I make it & see which version I like better.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 27.2 g
  • 42%
  • Carbs
  • 13.4 g
  • 4%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 1370 mg
  • 55%

Based on a 2,000 calorie diet

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