A great tasting salad to bring to a summer picnic or potluck table. For an extra kick, add 1 tablespoon taco seasoning and/or 1/2 cup grated cheddar or Kraft® Mexican-blend grated cheese. For a nice addition of color, substitute half the red pepper with yellow or orange pepper.
Combine cauliflower, red pepper, and green onions in a large bowl.
Pour coleslaw dressing and ranch dressing over the cauliflower mixture and stir until evenly mixed. Cover the bowl with plastic wrap and refrigerate until salad flavors combine, at least 30 minutes. Stir crushed chips into salad immediately before serving.
Per Serving: 553 calories; protein 8.1g; carbohydrates 54.3g; fat 34.2g; cholesterol 14.1mg; sodium 792mg.