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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."

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

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

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.