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Crunchy Veggie Salad Recipe

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"A friend gave me the recipe for this colorful refreshing salad 30 years ago," says Gusty Crum of Dover, Ohio. "It's wonderful alongside baked chicken."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

Ingredients

  • 1 cup cauliflowerets
  • 1/2 cup chopped celery
  • 1/2 cup shredded carrot
  • 1 tablespoon finely chopped green pepper
  • 1/4 cup mayonnaise
  • 2 tablespoons milk
  • 1 teaspoon minced chives
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • Dash pepper
  • Lettuce leaves, optional

Nutritional Facts

One 3/4-cup serving (prepared with fat-free mayonnaise and fat-free milk) equals 56 calories, trace fat (trace saturated fat), trace cholesterol, 555 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.

Directions

  1. In a large bowl, combine the cauliflower, celery, carrot and green pepper. In another bowl, combine the mayonnaise, milk, chives, vinegar, salt and pepper. Pour over vegetables; toss to coat. Serve on lettuce if desired. Yield: 2 servings.
Originally published as Crunchy Vegetable Salad in Taste of Home April/May 2002, p11

Nutritional Facts

One 3/4-cup serving (prepared with fat-free mayonnaise and fat-free milk) equals 56 calories, trace fat (trace saturated fat), trace cholesterol, 555 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.

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