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Crunchy Veggie Salad Recipe

"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. YIELD:2 servings


  • 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


  • 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.

Nutritional Facts

3/4 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 555mg sodium, 14g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

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