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Carrot, celery and tomatoes go so well with broccoli and cauliflower in this crisp refreshing salad with a light vinaigrette dressing. My mom used this popular salad to round out a variety of different meals. Even when made ahead, it doesn't get soggy. -Lorrie Bailey, Pulaski, Iowa
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 100 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 142 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Colorful Vegetable Salad in Taste of Home February/March 2002, p35
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Reviewed on Mar. 20, 2008 by bowenstarr
Thank you very much for the help.Carol
Thank you very much for the help.
Carol
Reviewed on Mar. 20, 2008 by CookieCarol
The dressing is called a 'vinaigrette' but it uses lemon juice as an acid instead of vinegar.
Would any one know how much vinegar you would have to use. I would love to make it, it sounds like it would be very good.Carol B.
Would any one know how much vinegar you would have to use. I would love to make it, it sounds like it would be very good.
Carol B.
Reviewed on Mar. 20, 2008 by nonigina1
That's a good question, Terry. I wouldn't have noticed it if you didn't say anything. Makes sense, doesn't it.TOF, is there?
That's a good question, Terry. I wouldn't have noticed it if you didn't say anything. Makes sense, doesn't it.
TOF, is there?
Reviewed on Mar. 18, 2008 by terryj
This recipe mentions a light vinaigrette dressing yet there is no vinegar listed in the dressing ingredients. Should there be a correction? Terry
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