Colorful Vegetable Salad Recipes

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COLORFUL VEGETABLE SALAD



Colorful Vegetable Salad image

With its Christmasy colors, this salad is a very merry part of my holiday menu. It serves a big group, but since it also keeps well in the refrigerator, you can look forward to the tasty leftovers, too.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 20 servings.

Number Of Ingredients 8

6 cups fresh broccoli florets
6 cups fresh cauliflowerets
2 cups cherry tomatoes, halved
1 large red onion, sliced
1 can (6 ounces) pitted ripe olives, drained and sliced
1 envelope ranch salad dressing mix
2/3 cup canola oil
1/4 cup vinegar

Steps:

  • In a large bowl, combine the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad; toss to coat. Refrigerate for at least 3 hours.

Nutrition Facts : Calories 94 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

COLORFUL VEGETABLE SALAD



Colorful Vegetable Salad image

Slightly adapted from Taste of Home. I made this on Christmas Eve and it was still crunchy and good four days later. It is best eaten the same day or the next though. The original recipe called for an entire red onion, but I thought that looked like way too much onion. It also called for 6 oz olives, but I put in a bit less. Cooking time is actually chilling time.

Provided by wife2abadge

Categories     Cauliflower

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 8

6 cups broccoli florets
6 cups cauliflower florets
2 cups grape tomatoes, halved
1/2 large red onion, sliced thinly
2 (2 1/4 ounce) cans sliced ripe olives, drained
1 (1 ounce) envelope ranch dressing mix
2/3 cup canola oil
1/4 cup vinegar

Steps:

  • In a large bowl, toss the broccoli, cauliflower, tomatoes, onion, and olives.
  • In a jar with a tight-fitting lid, combine dressing mix, oil, and vinegar; shake well.
  • Pour over salad and toss.
  • Refrigerate for at least three hours.

Nutrition Facts : Calories 90.2, Fat 8.1, SaturatedFat 0.6, Sodium 71.2, Carbohydrate 4.2, Fiber 1.2, Sugar 0.9, Protein 1.4

COLORFUL VEGETABLE SALAD



Colorful Vegetable Salad image

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.

Provided by Halcyon Eve

Categories     Cauliflower

Time 3h30m

Yield 3/4 cup servings, 20 serving(s)

Number Of Ingredients 7

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

Steps:

  • In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine. Add cherry tomatoes.
  • In a separate bowl, mix together dressing and cheese. Pour over salad and gently toss to mix.
  • Refrigerate 3-24 hours before serving.

Nutrition Facts : Calories 69.6, Fat 4.8, SaturatedFat 0.9, Cholesterol 1.1, Sodium 221.3, Carbohydrate 5.8, Fiber 1.2, Sugar 2.3, Protein 2.1

COLORFUL VEGETABLE SALAD



Colorful Vegetable Salad image

This came from a friend who had a large vegetable garden many years ago. She was always creating recipes, depending on what was ready in the garden for picking. This salad goes well with meat or fish entrees.

Provided by Boca Pat

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups canned corn or 3 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed & drained
3 medium tomatoes, seeded & diced
1 cup chopped green pepper
1 cup chopped sweet red pepper
1/4 cup olive oil or 1/4 cup vegetable oil
3 tablespoons lime juice
2 tablespoons minced fresh cilantro or 2 tablespoons parsley
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine first five ingredients.
  • In a jar with a tight fitting lid, combine the dressing ingredients; shake well Pour over vegetables and toss to coat.
  • Cover& refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 191.1, Fat 7.6, SaturatedFat 1.1, Sodium 306.3, Carbohydrate 28.4, Fiber 6.3, Sugar 5.3, Protein 6.1

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