Greek Veggie Salad

Greek Veggie Salad

41 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

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 (41)

Rate This Recipe
AUTUMNJOY
59

AUTUMNJOY

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 not 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
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!

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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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