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The combination of crisp veggies, a well-seasoned dressing and dried cranberries can't be beat, believes Rita Farmer of Houston, Texas. "It's a refreshing salad to make for a luncheon or an evening meal," she notes.
This recipe is:
Nutritional Facts 1 serving (1 cup) equals 99 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 59 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Holiday Green Salad in
September/October 1998, p40
Broccoli's Better“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.
“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.
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