Crunchy Veggie Salad
Crunchy Veggie Salad takes about 10 minutes from beginning to end. One serving contains 231 calories, 2g of protein, and 22g of fat. This recipe serves 2. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you have pepper, lettuce optional, cider vinegar, and a few other ingredients on hand, you can make it. Not a lot of people really liked this hor d'oeuvre. If you like this recipe, take a look at these similar recipes: Crunchy Summer Veggie Quinoa Salad, Crunchy Summer Veggie Quinoa Salad, and Crunchy Summer Veggie Quinoa Salad.
Instructions
In a large bowl, combine the cauliflower, celery, carrot and green pepper. In another bowl, combine the mayonnaise, milk, chives, vinegar, salt and pepper.
Pour over vegetables; toss to coat.
Serve on lettuce if desired.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Sonoma-Cutrer The Cutrer Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 37 dollars per bottle.
Sonoma-Cutrer The Cutrer Chardonnay
Aromas of Golden Delicious Apple, white peach, and nectarine are accented with nougat, honeydew, and brown sugar. Flavors of peach, apple, and crème brulee meld with hints of butterscotch, caramel, warm pie crust, and baked apple.