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Crunchy Vegetable Salad

SUBMITTED 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.'"
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PREP TIME  10 Min
READY IN  10 Min

SERVINGS

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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

  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.

FOOTNOTE

  • 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.
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