 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
|
This is my favorite salad to make for family gatherings and potlucks. It's very easy and so much healthier than potato salad. It can be made ahead-in fact, it's at its best after about 12-24 hours of marinating. It keeps well in the fridge for about 2-4 days before it starts to deteriorate in quality. Prep time is estimated; you can buy pre-washed broccoli florets and cauliflowerettes to speed preparation. Cooking time is minimum marinating time. Ingredients:
6 cups broccoli florets, cut into bite-sized pieces |
6 cups cauliflower florets, cut into bite sized pieces |
2 cups cherry tomatoes, halved |
1 large red onion, thinly sliced |
1 (6 ounce) can sliced olives, drained |
1 cup italian dressing |
1/4 cup grated parmesan cheese |
Directions:
1. In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine. Add cherry tomatoes.
2. In a separate bowl, mix together dressing and cheese. Pour over salad and gently toss to mix.
3. Refrigerate 3-24 hours before serving.
|
|