7 Reviews

This was really pretty and colorful. I used Italian Salad Dressing 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.)

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evewitch August 28, 2011

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.

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FrenchBunny November 02, 2009

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!

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JFitz July 24, 2009

Great flavor and color combinations! We loved this very crunchy salad - such a change from the usual mayonnaise-based broccoli salads. I used diced kohlrabi because there was no cauliflower in the grocery store today (and because they are both white and have similar taste.) DS#2 (age 16) couldn't stop eating it so it only served six - though I must admit that it was so good that we all ate more than the 3/4 cup serving sizes mentioned above ;) Thanks for a great recipe Hacyon Eve!

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Acerast April 24, 2009

This is a great recipe, but I like a few changes with mine. I add pitted kalamata olives instead of the black and omit the cheese. I also omit the salad dressing and make a different one. It's easy and I think tastes better. 1 envelope ranch salad dressing mix 2/3 cup vegetable oil 1/4 cup vinegar

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bellaluka November 27, 2008

The vegetables were great, but the Italian dressing just didn't work (might have been because 1 cup wasn't nearly enough to even lightly coat the vegetables, I had to use almost two cups). Only thing I did differently was to toss the Parmesan in just before serving so it didn't get soggy and tasteless. I'll probably make this again, but I'll be using different dressing.

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Felix4067 July 13, 2008

Great summer time recipe! Used my homegrown cherry tomatoes. Colorful, flavor packed and healthy. Brought this to my great nephew's first birthday party at the park and it was a hit. I did use bottled Italian dressing instead of the oil and vinegar. Loved it. Will defineately make this again.

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Zeph's Wife September 10, 2006
Colorful Vegetable Salad