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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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âI take this salad to my husbandâs company picnic and never have any leftoversâjust a lot of requests for the recipe! says Diana Porter of Pelion, South Carolina. You can make it a day ahead for convenienceâ¦and adding diced chicken and cooked pasta turns it into an easy meal.â Ingredients:
3 cups fresh broccoli florets |
3 cups fresh cauliflowerets |
2 cups cherry tomatoes, halved |
2 medium cucumbers, cut into chunks |
1 each medium green, sweet yellow and red pepper, cut into chunks |
6 green onions, thinly sliced |
1 can (6 ounces) pitted ripe olives, drained and halved |
1 bottle (16 ounces) greek vinaigrette |
1 cup (4 ounces) crumbled feta cheese |
Directions:
1. In a large bowl, combine the broccoli, caulifloweretes, tomatoes, cucumbers, peppers, green onions and olives. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, sprinkle with cheese. Yield: 18 servings.
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