Crunchy Veggie Salad Recipe
"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."
- 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 snipped chives
- 1 teaspoon cider vinegar
- 1/4 teaspoon salt
- Dash pepper
- Lettuce leaves, optional
- 1. In a bowl, combine the cauliflower, celery, carrot and green pepper. In another bowl, combine the mayonnaise, milk, chives, vinegar, salt and pepper; mix well. Pour over vegetables and toss to coat. Serve on lettuce if desired. Yield: 2 servings.
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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