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Green and White Salad Recipe

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Broccoli, cauliflower and peas combine nicely in this crunchy salad from Sheila Weis of Marshfield, Wisconsin. The slightly sweet dressing and zesty bacon bits meld well with the veggies and make a delicious side dish for any meal.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 2 servings

Ingredients

  • 1/2 cup cauliflowerets
  • 1/2 cup broccoli florets
  • 1/4 cup frozen peas, thawed
  • 1 green onion, thinly sliced
  • 1 bacon strip, cooked and crumbled
  • DRESSING:
  • 3 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 3/4 teaspoon sugar
  • 1/4 teaspoon vinegar
  • 1/4 teaspoon garlic salt
  • Dash salt

Nutritional Facts

3/4 cup equals 217 calories, 20 g fat (4 g saturated fat), 15 mg cholesterol, 500 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a bowl, combine the cauliflower, broccoli, peas, onion and bacon. In a small bowl, combine the dressing ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate until serving. Yield: 2 servings.
Originally published as Green and White Salad in Country Woman May/June 2003, p36

Nutritional Facts

3/4 cup equals 217 calories, 20 g fat (4 g saturated fat), 15 mg cholesterol, 500 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein.

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