Vegetable Crunch Salad - CHI Health, Omaha, Nebraska (NE)

Vegetable Crunch SaladMakes 18 servings

Ingredients

4 cups fresh broccoli florets
4 cups fresh cauliflower florets
1 small red onion, diced
2 cups grape or cherry tomatoes, halved

Dressing

¾ cup nonfat or light mayonnaise
½ cup nonfat or light sour cream
1 Tbsp. sugar
1 Tbsp. vinegar
pepper to taste

Directions

In a large bowl, combine vegetables. Whisk the dressing ingredients until smooth; pour over vegetables and toss to coat. Cover and chill for at least two hours.

Nutrition Facts

Serving size: 2/3 cup
Calories per serving: 58
Carbohydrate: 5 g
Fiber: 1 g
Fat: 4 g
Saturated fat: 1 g
Fiber: 1 g
Protein: 1 g
Sodium: 99 mg