Colorful Veggie Salad
What with the holidays in full swing and all, I though I'd share this salad recipe - it's great for gatherings or potlucks! It's a pleasant change from lettuce-type salads, too, and much more nutritious. It makes a large amount, but it's easy to reduce the recipe (I often make a half or quarter batch). I combined a couple of salad recipes out of "Taste of Home" magazine to make it. It's one of my favorite salads: easy to make, keeps well, nutritious, and delicious!
Colorful Vegetable Salad
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 oz) can sliced olives, drained
1 cup olive oil and vinegar dressing
¼ cup grated Parmesan
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.
Makes about 20 (¾ cup) servings
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