Picnic Vegetable Salad

Total Time Prep/Total Time: 30 min.
Yield 18 servings
Test Kitchen Approved
“I take this salad to my husband’s company picnic and never have any leftovers—just a lot of requests for the recipe!" says Diana Porter of Pelion, South Carolina. "You can make it a day ahead for convenience…and adding diced chicken and cooked pasta turns it into an easy meal.”

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.

Nutrition Facts

3/4 cup: 147 calories, 12g fat (2g saturated fat), 3mg cholesterol, 438mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 3g protein.

“I take this salad to my husband’s company picnic and never have any leftovers—just a lot of requests for the recipe!" says Diana Porter of Pelion, South Carolina. "You can make it a day ahead for convenience…and adding diced chicken and cooked pasta turns it into an easy meal.”
Recipe Creator

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