- 6 cups broccoli florets
- 6 cups cauliflowerets
- 2 cups cherry tomatoes, halved
- 1 large red onion, sliced
- 1 can (6 ounces) pitted ripe olives, drained and sliced
- 1 envelope ranch dressing mix
- 2/3 cup vegetable oil
- 1/4 cup vinegar
In a large bowl, toss the broccoli, cauliflower, tomatoes, onion, and
olives. In a jar with a tight fitting lid, combine dressing mix, oil, and vinegar; shake well. Pour over salad and toss. Refrigerate for at least 3 hours. Yield: 20 servings.
Nutritional Analysis: One 3/4 serving equals 94 calories, 130 mg sodium, 0 cholesterol, 5 gm carbohydrate, 1 gm protein, 8 gm fat.
Diabetic Exchanges: 1 - 1/2 fat, 1 vegetable.