"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."
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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. Yield: 2 servings.
Originally published as Crunchy Vegetable Salad in Taste of Home April/May 2002, p11