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Spicy Crunchy Veggies

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Total Time
Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Grady Jones, Midland, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

This simple salad offers a lot of crunch and plenty of spice. I like topping it off with ranch-flavored almonds instead of toasting them myself. —Grady Jones, Midland, Texas

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Spicy Crunchy Veggies

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Prep Time 15 min
Yield 4 servings

Ingredients

  • 2 cups fresh broccoli florets
  • 1/3 cup finely chopped red onion
  • 1/4 cup fresh cauliflowerets
  • 1/4 cup julienned carrot
  • 2 tablespoons chopped sweet red pepper
  • 1 small jalapeno pepper, seeded and chopped
  • 2 ounces reduced-fat Monterey Jack cheese, cut into small cubes
  • 2 tablespoons fat-free plain yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 1/2 teaspoon salt-free spicy seasoning blend
  • 1/8 teaspoon salt
  • 1 tablespoon slivered almonds, toasted
Text Ingredients

Directions

  1. In a large bowl, combine the first six ingredients. Stir in cheese. In a small bowl, combine the yogurt, mayonnaise, seasoning blend and salt. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds.

Nutrition Facts

3/4 cup: 87 calories, 5g fat (2g saturated fat), 12mg cholesterol, 281mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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