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Prep 20min
Total20min
Servings4
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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
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Steps
1
Mix all ingredients except dressing in large bowl.
2
Add dressing; toss until vegetables are evenly coated with dressing.
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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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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