Best Colorful Vegetable Salad Recipes

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

Ingredients

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 ITALIAN VEGETABLE SALAD RECIPE RECIPE - (4.2/5)

Colorful Italian Vegetable Salad Recipe Recipe - (4.2/5) image

Provided by á-45429

Number Of Ingredients 7

Ingredients

1 head cauliflower florets
1 bunch broccoli florets
2 tomatoes, diced
1 can black olives, sliced (optional)
1/2 cup cheddar cheese, shredded
1 package pepperoni, diced
1 bottle Italian dressing

Steps:

In a large bowl, add vegetables, olives, cheese and pepperoni. Pour dressing over top and toss. Refrigerate until ready to serve. Enjoy!

COLORFUL VEGETABLE SALAD

COLORFUL VEGETABLE SALAD image

Categories Vegetable Side No-Cook

Yield 6

Number Of Ingredients 7

Ingredients

1 1/2 cup broccoli florets (use kitchen shears, it's so easy)
1 1/2 cup green or yellow summer squash, split & sliced
10 radishes, halved & sliced
1 large red bell pepper cut into bite-sized pieces
1 cucumber peeled, halved, seeded & chopped into bite-sized pieces
1 cup of small cherry tomatoes (if they are a tad large, cut them in half)
Other ideas: cauliflower, red onion, peas, banana peppers, etc.

Steps:

Toss all ingredients in store bought Italian salad dressing (1/2 cup) OR use "Good Seasons Italian" OR make your own by using about 1/2 cup of olive oil, 1/4 cup of vinegar (I like rice wine vinegar), salt & pepper, and other spices to your liking. Cilantro or mint are also nice additions. I have also added shredded cheese or crunchy croutons just before serving too! Let this marinate for at least an hour. Overnight is fine. If using store bought dressing add another 1/4 cup just before serving to jazz it up.

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

Ingredients

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