"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."
Recommended: Fresh, Balanced & Filling No-Cook Summer Dinners
- 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
- 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
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