Hearty Vegetable Salad with Herb Dressing

Name: Hearty Vegetable Salad with Herb Dressing
Yield: 8 servings
Ingredients: 3 cups cauliflower florets (fresh or frozen, thawed); 2 cups broccoli florets (fresh or frozen, thawed); 1 can red kidney beans, low-sodium (15 1/2 ounce, drained); 2 carrots, sliced diagonally (medium); 1 cup olives, large pitted (sliced); 2 green onion (sliced); 1/4 cup red wine vinegar; 1/4 cup vegetable oil (or olive oil); 1 tablespoon cilantro or parsley (chopped); 1 clove garlic (minced); 1 teaspoon sugar; dried basil (1/2 teaspoon, optional)

Source: Montana State University Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Make this vegetable salad ahead of time and allow the flavors to blend in the refrigerator for a few hours before serving.

Makes

8 servings

Ingredients

3 cups cauliflower florets (fresh or frozen, thawed)
2 cups broccoli florets (fresh or frozen, thawed)
1 can red kidney beans, low-sodium (15 1/2 ounce, drained)
2 carrots, sliced diagonally (medium)
1 cup olives, large pitted (sliced)
2 green onion (sliced)
1/4 cup red wine vinegar
1/4 cup vegetable oil (or olive oil)
1 tablespoon cilantro or parsley (chopped)
1 clove garlic (minced)
1 teaspoon sugar
dried basil (1/2 teaspoon, optional)

Directions

Wash hands with soap and water.
In large bowl, combine all salad ingredients.
In a small jar with a tight fitting lid, combine all dressing ingredients and shake well.
Pour dressing over vegetables and stir to coat vegetables. Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.

Notes

Learn more about: Cauliflower Broccoli Carrots Herbs Garlic

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.