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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 13 |
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Iâm retired from a large company but occasionally work when someoneâs on vacation. Weâve had many potlucks there, and even now on my trips back, everyone still asks for this salad. âJoanne Flanigan, South Beloit, Illinois Ingredients:
1 medium head cauliflower, cut into florets |
1 bunch broccoli, cut into florets |
2 cups cherry tomatoes |
2 medium carrots, thinly sliced |
1 can (6 ounces) pitted small ripe olives, drained |
1 cup italian salad dressing |
1 envelope italian salad dressing mix |
1 cup (4 ounces) crumbled feta cheese |
Directions:
1. In a large bowl, combine the cauliflower, broccoli, tomatoes, carrots and olives. In a small bowl, combine the salad dressing and dressing mix; pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, toss again and sprinkle with feta cheese. Yield: 13 servings.
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