ONE OF my favorite and most-used recipes, this salad is easy to prepare for two or 20! I often improvise with other fresh ingredients such as carrots, onions, celery, parsley and even crunchy water chestnuts. Around our house, this recipe is known as "Jenny's Salad" in honor of our daughter-in-law, who introduced it to us. -Sally Frizzell, New London, Ohio
- 1 cup broccoli florets
- 1 cup cauliflowerets
- 1 cup frozen peas
- 1/2 cup mayonnaise
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a bowl, combine the first three ingredients. In a small bowl, combine mayonnaise, sugar, vinegar, salt and pepper; mix well. Add to vegetables and toss to coat. Yield: 2-3 servings.
Originally published as Tangy Floret Salad in Reminisce Extra December 1999, p47
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