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Crunchy Vegetable Salad

By: Gusty Crum

"'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.'"

Rate/Review | Read Reviews (2)

370 Saves

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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 snipped chives
1 teaspoon cider vinegar
1/4 teaspoon salt
Dash pepper
Lettuce Leaves

Directions

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.

Footnotes

Nutritional Analysis: One 3/4-cup serving (prepared with fat-free mayonnaise and fat-free milk) equals 56 calories, trace fat (trace saturated fat), trace cholesterol, 555 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.