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broccoli cauliflower salad recipe

Fresh Broccoli Cauliflower Salad Recipe Worth Waiting For

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Prep Time 15 minutes
Marinating Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 - 6
Course: Salad
Ingredients Method

Ingredients
  

  • 1 small bunch broccoli broken into small flowerettes
  • 1/2 small head cauliflower broken into small flowerettes
  • 1 6 ounce can pitted ripe olives, drained
  • 1 6 ounce jar stuffed green olives, drained
  • 1/2 cup grape tomatoes whole or cut in halves
  • 1/2 cup purple onion finely chopped (or green onions)
  • 1/2 cup carrot grated
  • 1 8 ounce container reduced-fat feta cheese, crumbled
  • 1 cup low-fat Italian salad dressing

Method
 

  1. Break the broccoli and cauliflower into small, bite-sized flowerettes.
  2. Drain the pitted ripe olives and stuffed green olives and add them to a large bowl with the broccoli and cauliflower.
  3. Add the grape tomatoes, finely chopped purple or green onions, and grated carrot to the bowl.
  4. Crumble the reduced-fat feta cheese over the vegetables.
  5. Pour the low-fat Italian salad dressing over all the ingredients.
  6. Toss everything together to coat the vegetables evenly with the dressing.
  7. Transfer the salad to a covered container or cover the bowl tightly with plastic wrap.
  8. Refrigerate for at least 8 hours to allow the flavors to meld.
  9. Occasionally toss the salad while refrigerating to distribute the dressing evenly.
  10. Give the salad one final toss before serving and enjoy.