Mixed Vegetable Salad Recipe

Name: Mixed Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. cauliflowerets; 2 c. bite-size pieces broccoli; 1 (10 oz.) pkg. frozen green peas; cold water; 1/2 c. mayo; 1/4 c. fat-free plain yogurt; 1 Tbsp. lemon juice; 1/2 tsp. salt; 1/2 tsp. pepper; 3/4 c. thinly sliced carrots; 2 c. cherry Roma tomatoes, cut in half

Servings: persons

2 c. cauliflowerets
2 c. bite-size pieces broccoli
1 (10 oz.) pkg. frozen green peas
cold water
1/2 c. mayo
1/4 c. fat-free plain yogurt
1 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. thinly sliced carrots
2 c. cherry Roma tomatoes, cut in half

1
Heat 1 inch water to boiling.
2
Add cauliflower and broccoli. Heat to boiling; reduce heat.
3
Cover and cook 5 minutes; drain. Rinse under cold water, drain.
4
Rinse peas under running cold water to separate; drain.
5
Mix mayo, yogurt, lemon juice, salt and pepper in 2 1/2-quart bowl.
6
Add rest of ingredients.
7
Toss. Cover and refrigerate at least 4 hours.
8
Stir in tomatoes.

141

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. cauliflowerets, 2 c. bite-size pieces broccoli, 1 (10 oz.) pkg. frozen green peas, cold water, and more.

Yes, Mixed Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mixed Vegetable Salad

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