Colorful Floret Salad

Colorful Floret Salad

What You Need:

1 head of cauliflower, cut into florets
1 bunch of broccoli, cut into florets
2 C of cherry tomatoes
2 carrots, sliced thin
1 (6 oz.) can small ripe olives, pitted and drained
1 C Italian salad dressing
1 envelope Italian salad dressing mix (make sure it is MSG free)
1 C feta cheese, crumbled

How to Make It:

Place the cauliflower and broccoli together in a large serving bowl.
Gently fold in the tomatoes, carrots and olives.
In a small mixing bowl whisk the salad dressing and the dressing mix until blended together well.
Pour the mixture over the vegetables tossing to coat.
Cover and refrigerate at least 4 hours.
Before serving toss again then sprinkle the top with the cheese.

Makes 12 servings

The longer this salad stays covered in the refrigerator the better it will taste.  Cooling it helps the Italian flavors to blend into the vegetables.  Any summer time vegetables will work in this salad including chopped zucchini or cucumbers.