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Creamy Floret Salad Recipe

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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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 5 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

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