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Creamy Floret Salad

By: Judy McCarthy  
"From Judy McCarthy, this medley of cauliflower, tomatoes and broccoli gets a quick kick from ranch dressing. 'The recipe originally called for grated Parmesan, but I prefer shredded,' she notes from Derby, Kansas."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 35 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 5 servings
 

Ingredients

  • 2 cups fresh cauliflowerets
  • 2 cups fresh broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Ranch salad dressing
  • 1/4 cup shredded Parmesan cheese

Directions

  1. In a serving bowl, combine all ingredients; toss to coat.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 83 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 239 mg sodium, 13 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2009 by mama of four 
Very enjoyable and fresh. MORE

 
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