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Fruited Floret Salad

 Fruited Floret Salad
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
16 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
Nutritional Facts: One 3/4 cupserving (prepared with fat-free mayonnaise, fat-free milk and without sunflower kernels) equals 62 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 172 mg sodium, 13 g carbohydrate, 3 g fiber,

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Fruited Floret Salad (continued)

Nutritional Facts: 3 g protein. Diabetic Exchanges: 2 vegetable.