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Crunchy Veggie Salad

 Crunchy Veggie Salad
"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."
2 ServingsPrep/Total Time: 10 min.


  • 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.
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.