Prep 30 mins
Cook 3 hrs
This is my favorite salad to make for family gatherings and potlucks. It's very easy and so much healthier than potato salad. It can be made ahead--in fact, it's at its best after about 12-24 hours of marinating. It keeps well in the fridge for about 2-4 days before it starts to deteriorate in quality. Prep time is estimated; you can buy pre-washed broccoli florets and cauliflowerettes to speed preparation. Cooking time is minimum marinating time.
- 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 ounce) cansliced olives, drained
- 1 cup Italian dressing
- 1⁄4 cup grated parmesan cheese
- 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.
This was really pretty and colorful. I used Recipe #43522 for the dressing, which I actually did not like. It was too bland and oily, and I think it did this salad a disservice. I will probably try making this salad again once I find a better homemade Italian. (Or, barring that, with Kraft Zesty Italian, which is always an option I guess.)
This was a great refreshing salad. I had wanted to make my own italian dressing but it was too late when I thought about it. I had made this for 3 people for lunch today. It chilled for about 3 hours only but it still tasted great. I did use kalamata olives though, I don't like the taste of canned olives. It's great that it is so fast to put together with a wonderful taste. Can't wait to try it with homemade italian dressing. Thanks for sharing a tasty recipe HacyonEve.
This is a great summer salad. I also added Hearts of Palm, a little less lite Italian Dressing and a little Apple Cider Vinegar. This is a great recipe!