Veggie Salad Recipe

Veggie Salad Recipe photo by Taste of Home

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This colorful vegetable mixture with a sweet homemade dressing is ready in a flash. “I’ve enjoyed the combination on many occasions,” notes Marian Seuferling of Louisburg, Kansas. “I often double the recipe and serve it at special events.”

This recipe is:

Quick

Diabetic Friendly

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Veggie Salad Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

15 15

Ingredients

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 small red onion, thinly sliced
1/4 cup fat-free mayonnaise
1/4 cup fat-free ranch salad dressing
5 teaspoons shredded Parmesan cheese
1/4 teaspoon dried basil
1 cup chopped lettuce
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup Caesar salad croutons

Directions

In a large bowl, combine the broccoli, cauliflower and onion. In a small bowl, combine the mayonnaise, ranch dressing, Parmesan cheese and basil. Drizzle over vegetable mixture; toss to coat. Chill until serving.
Just before serving, add lettuce and water chestnuts; toss to coat. Sprinkle with croutons. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 84 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 283 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 3 vegetable.

Originally published as Parmesan Vegetable Toss in Simple & Delicious September/October 2006, p15