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 min
  • Total Time 20 min
  • Servings 4

Ingredients

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.

Expert Tips

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.

Add 1 can (6 ounces) tuna in water, drained, with all ingredients in step 1. Continue as directed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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