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

H-ko, I make a similar salad, but I also add cubed LF cheddar cheese. It's so good, I can eat just that and nothing else! I love Taste of Home! I've been a subscriber since the first isssue!