OLIVE FLORET SALAD

Olive Floret Salad image

I'm retired from a large company but occasionally work when someone's on vacation. We've had many potlucks there, and even now on my trips back, everyone still asks for this salad. -Joanne Flanigan, South Beloit, Illinois

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 13 servings.

Number Of Ingredients 8

Ingredients

1 medium head cauliflower, cut into florets
1 bunch broccoli, cut into florets
2 cups cherry tomatoes
2 medium carrots, thinly sliced
1 can (6 ounces) pitted small ripe olives, drained
1 cup Italian salad dressing
1 envelope Italian salad dressing mix
1 cup (4 ounces) crumbled feta cheese

Steps:

In a large bowl, combine the cauliflower, broccoli, tomatoes, carrots and olives. In a small bowl, combine the salad dressing and dressing mix; pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, toss again and sprinkle with feta cheese.

Nutrition Facts : Calories 77 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 598mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges