Spicy Crunchy Veggies Recipe

5 1 1
Spicy Crunchy Veggies Recipe
Spicy Crunchy Veggies Recipe photo by Taste of Home
Publisher Photo

Spicy Crunchy Veggies Recipe

Read Reviews
5 1 1
Publisher Photo
This simple salad offers a lot of crunch and plenty of spice. I like topping it off with ranch-flavored almonds instead of toasting them myself.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cups fresh broccoli florets
  • 2 ounces reduced-fat Monterey Jack cheese, cut into small cubes
  • 1/3 cup finely chopped red onion
  • 1/4 cup fresh cauliflowerets
  • 1/4 cup julienned carrot
  • 2 tablespoons finely chopped sweet red pepper
  • 1 small jalapeno pepper, seeded and chopped
  • 2 tablespoons fat-free plain yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 1/2 teaspoon salt-free spicy seasoning blend
  • 1/8 teaspoon salt
  • 1 tablespoon slivered almonds, toasted

Directions

In a large bowl, combine the first seven ingredients. Stir in cheese. In a small bowl, combine the yogurt, mayonnaise, seasoning blend and salt. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Crunchy Veggies in Light & Tasty June/July 2005, p29

Nutritional Facts

3/4 cup: 87 calories, 5g fat (2g saturated fat), 12mg cholesterol, 281mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 2 cups fresh broccoli florets
  • 2 ounces reduced-fat Monterey Jack cheese, cut into small cubes
  • 1/3 cup finely chopped red onion
  • 1/4 cup fresh cauliflowerets
  • 1/4 cup julienned carrot
  • 2 tablespoons finely chopped sweet red pepper
  • 1 small jalapeno pepper, seeded and chopped
  • 2 tablespoons fat-free plain yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 1/2 teaspoon salt-free spicy seasoning blend
  • 1/8 teaspoon salt
  • 1 tablespoon slivered almonds, toasted
  1. In a large bowl, combine the first seven ingredients. Stir in cheese. In a small bowl, combine the yogurt, mayonnaise, seasoning blend and salt. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Crunchy Veggies in Light & Tasty June/July 2005, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpicy Crunchy Veggies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
shecooksalot User ID: 5888460 145391
Reviewed May. 20, 2013

"This was a great veggie filled side dish with a little kick. Even my picky does-not-eat-veggies kid ate some. I did not have any salt-free spicy seasoning blend, so I used regular seasoning salt and omitted the 1/8 tsp. of salt. Looking forward to making again."

Loading Image