Veggie Salad Recipe
Veggie Salad Recipe photo by Taste of Home

Veggie Salad Recipe

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This colorful vegetable mixture with a sweet homemade dressing is ready in a flash. “I’ve enjoyed the combination on many occasions,” notes Marian Seuferling of Louisburg, Kansas. “I often double the recipe and serve it at special events.”
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

Ingredients

  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1 small red onion, thinly sliced
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup fat-free ranch salad dressing
  • 5 teaspoons shredded Parmesan cheese
  • 1/4 teaspoon dried basil
  • 1 cup chopped lettuce
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup Caesar salad croutons

Nutritional Facts

3/4 cup equals 84 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 283 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 3 vegetable.

Directions

  1. In a large bowl, combine the broccoli, cauliflower and onion. In a small bowl, combine the mayonnaise, ranch dressing, Parmesan cheese and basil. Drizzle over vegetable mixture; toss to coat. Chill until serving.
  2. Just before serving, add lettuce and water chestnuts; toss to coat. Sprinkle with croutons. Yield: 6 servings.
Originally published as Parmesan Vegetable Toss in Simple & Delicious September/October 2006, p15

Nutritional Facts

3/4 cup equals 84 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 283 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 3 vegetable.

Reviews for Veggie Salad

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Reviewed Oct. 6, 2014

"I made this for a family dinner and thought it was okay but not great. I felt the dressing was too heavy and lacking flavor."

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