Publisher Photo
Publisher Photo
From Judy McCarthy, this medley of cauliflower, tomatoes and broccoli gets a quick kick from ranch dressing. "The recipe originally called for grated Parmesan, but I prefer shredded," she notes from Derby, Kansas.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 2 cups fresh cauliflowerets
  • 2 cups fresh broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1/2 cup ranch salad dressing
  • 1/4 cup shredded Parmesan cheese

Directions

In a serving bowl, combine all ingredients; toss to coat. Yield: 5 servings.
Originally published as Creamy Floret Salad in Quick Cooking September/October 2004, p9

Nutritional Facts

1 cup: 83 calories, 2g fat (1g saturated fat), 2mg cholesterol, 239mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 2 cups fresh cauliflowerets
  • 2 cups fresh broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1/2 cup ranch salad dressing
  • 1/4 cup shredded Parmesan cheese
  1. In a serving bowl, combine all ingredients; toss to coat. Yield: 5 servings.
Originally published as Creamy Floret Salad in Quick Cooking September/October 2004, p9

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