Fruited Floret Salad Recipe

5 1
Fruited Floret Salad Recipe
Fruited Floret Salad Recipe photo by Taste of Home
Publisher Photo

Fruited Floret Salad Recipe

Be the first to add a review
5 1
Publisher Photo
Broccoli, cauliflower, carrots and peas are mixed together with juicy sweet grapes in this crunchy refreshing salad that always wins compliments! You can personalize the recipe by substituting your favorite vegetables and fruits. -Teresa Gunnell Leesburg, Virginia
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 4 cups fresh broccoli florets (about 1 medium bunch)
  • 2 cups fresh cauliflowerets (about 1 medium head)
  • 6 large carrots, cut into 1/2-inch slices
  • 2 cups frozen peas, thawed
  • 3 celery ribs, chopped
  • 1/2 cup seedless green grapes
  • 1/2 cup seedless red grapes
  • 1/2 cup chopped onion
  • 1 cup mayonnaise
  • 1/2 cup milk
  • 2 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 1/2 cup sunflower kernels or mixed nuts, optional

Directions

In a large serving bowl, toss the broccoli, cauliflower, carrots, peas, celery, grapes and onion. In a small bowl, whisk the mayonnaise, milk, vinegar and sugar; pour over broccoli mixture and toss to coat. Sprinkle with sunflower kernels if desired. Yield: 16 servings.
Originally published as Fruited Floret Salad in Taste of Home April/May 2004, p37

Nutritional Facts

3/4 cup: 62 calories, 1g fat (1g saturated fat), 2mg cholesterol, 172mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable.

  • 4 cups fresh broccoli florets (about 1 medium bunch)
  • 2 cups fresh cauliflowerets (about 1 medium head)
  • 6 large carrots, cut into 1/2-inch slices
  • 2 cups frozen peas, thawed
  • 3 celery ribs, chopped
  • 1/2 cup seedless green grapes
  • 1/2 cup seedless red grapes
  • 1/2 cup chopped onion
  • 1 cup mayonnaise
  • 1/2 cup milk
  • 2 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 1/2 cup sunflower kernels or mixed nuts, optional
  1. In a large serving bowl, toss the broccoli, cauliflower, carrots, peas, celery, grapes and onion. In a small bowl, whisk the mayonnaise, milk, vinegar and sugar; pour over broccoli mixture and toss to coat. Sprinkle with sunflower kernels if desired. Yield: 16 servings.
Originally published as Fruited Floret Salad in Taste of Home April/May 2004, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFruited Floret Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review