Total Calories: 127
Wash broccoli trim leaves and tough tips from stalk. Peel remaining stalks dice stalk and flowers into pieces about the size of kidney beans. Toss with remaining ingredients until all vegetables are well coated with dressing (French dressing may be substituted for French dressing). Cover and refrigerate 24 to 48 hours. Makes 2 quarts.
This Crisscross Salad recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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