Skip to Content
Menu

Garden Vegetable Salad

  • Save Recipe
  • Prep 20 min
  • Total 20 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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!
Updated Aug 4, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

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

Steps

  • 1
    Mix all ingredients except dressing in large bowl.
  • 2
    Add dressing; toss until vegetables are evenly coated with dressing.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Add 1 can (6 ounces) tuna in water, drained, with all ingredients in step 1. Continue as directed.

Nutrition

200 Calories, 15g Total Fat, 8g Protein, 11g Total Carbohydrate

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.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">