Easy Holiday Overnight Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you cook for a large group of people as I do during the holidays, the last thing you want to fuss with is the salad. Here's an easy recipe for a vegetable salad that you can make the night before and leave in a large serving bowl or tray without worry. Read more . Your guests can serve themselves and this is perfect for any buffet table! Ingredients:
6 cups broccoli florets, broken into small pieces |
1 cup cherry tomatoes, halved |
1 cup colby & monterey jack cheese crumbles or shredded jack and sharp cheddar cheese |
1/2 cup thinly sliced red onions |
2 tb of your favorite vinaigrette dressing |
2 tsp. french mustard dijon mustard |
1 tbsp. sugar |
optional topping- 1/2 cup of toasted sliced almonds. it adds a nice crunch to the recipe and looks very elegant. |
this also looks great when served on a bed of fresh spinach leaves. |
Directions:
1. Mix broccoli, cherry tomatoes, cheese, and onions in large bowl.
2. Sir together dressing, mustard and sugar until well blended.
3. Pour over broccoli mixture and toss to coat.
4. Refrigerate at least 4 hours or overnight. ( I used large ziplock baggies to store in the fridge.)
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