Greek Veggie Salad

39 Reviews

Prep: 15 min
Ready In: 15 min

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

Ingredients

1 head cauliflower, chopped
1 head broccoli, chopped
2 cups cherry tomatoes
1 (6 ounce) can small pitted black olives, drained
1 (6 ounce) package tomato basil feta cheese, crumbled
1 (16 ounce) bottle zesty Italian dressing

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Metric US

Original recipe yields 8 servings

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
315 cal
16%

Fat
27.2 g
42%

Carbs
13.4 g
4%

Based on a 2,000 calorie diet

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Reviews (39)

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AUTUMNJOY

May. 27, 2005

"the only thing i do differently is bring a pot of salted water to boil and throw in the caullflower and broccoli for about 2 minutes, drain and cool. dh and i are not fans of raw veggies (at least no..." See moret thess). also, i don't use an entire bottle of salad dressing. i just put enough to coat. i make this recipe at least once a week in the summer."

Cris

Jan. 5, 2004

"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!..." See more"