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Crunchy Veggie Salad

"A friend gave me the recipe for this colorful refreshing salad 30 years ago," says Gusty Crum of Dover, Ohio. "It's wonderful alongside baked chicken."
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    2 servings

Ingredients

  • 1 cup cauliflowerets
  • 1/2 cup chopped celery
  • 1/2 cup shredded carrot
  • 1 tablespoon finely chopped green pepper
  • 1/4 cup mayonnaise
  • 2 tablespoons milk
  • 1 teaspoon minced chives
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • Dash pepper
  • Lettuce leaves, optional

Directions

  • In a large bowl, combine the cauliflower, celery, carrot and green pepper. In another bowl, combine the mayonnaise, milk, chives, vinegar, salt and pepper. Pour over vegetables; toss to coat. Serve on lettuce if desired.
Nutrition Facts
3/4 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 555mg sodium, 14g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

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