PICNIC VEGETABLE SALAD

Picnic Vegetable Salad image

"I take this salad to my husband's company picnic and never have any leftovers-just a lot of requests for the recipe!" says Diana Porter of Pelion, South Carolina. "You can make it a day ahead for convenience...and adding diced chicken and cooked pasta turns it into an easy meal."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 18 servings.

Number Of Ingredients 9

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Ingredients

3 cups fresh broccoli florets
3 cups fresh cauliflowerets
2 cups cherry tomatoes, halved
2 medium cucumbers, cut into chunks
1 each medium green, sweet yellow and red pepper, cut into chunks
6 green onions, thinly sliced
1 can (6 ounces) pitted ripe olives, drained and halved
1 bottle (16 ounces) Greek vinaigrette
1 cup (4 ounces) crumbled feta cheese

Steps:

In a large bowl, combine the broccoli, caulifloweretes, tomatoes, cucumbers, peppers, green onions and olives. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 147 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 438mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.