Garden Vegetable Salad

Garden Vegetable Salad

Enjoy this vegetable-packed salad tossed in peppercorn ranch dressing. Cauliflower, broccoli, tomatoes, celery, olives and Colby cheese come together in this refreshing salad dinner – made ready in 20 minutes!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

3
cups bite-size pieces cauliflower (1 pound)
2
cups bite-size pieces broccoli (5 ounces)
1
cup cherry tomatoes, cut in half
3/4
cup diced Colby cheese (4 ounces)
1/2
cup sliced celery (1 medium stalk)
1/4
cup pimiento-stuffed salad olives
1/2
cup reduced-fat peppercorn ranch dressing
  1. Mix all ingredients except dressing in large bowl.
  2. Add dressing; toss until vegetables are evenly coated with dressing.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Salad olives are a great buy all the way around. Not only do they cost less than whole olives, but they eliminate the need for chopping or slicing. Reduced-fat buttermilk dressing, instead of peppercorn ranch, is also delicious on this vegetable-packed salad.
Garden Vegetable Tuna Salad
Add 1 can (6 ounces) tuna in water, drained, with all ingredients in step 1. Continue as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 6g,),
  • Cholesterol 20mg;
  • Sodium 520mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 3g,
  • Protein 8g;
*Percent Daily Values are based on a 2,000 calorie diet.