Broccoli Cauliflower Salad
Ingredients
The salad
-
2
cups
broccoli florets (blanched and chopped)
-
2
cups
cauliflower florets (blanched and chopped)
-
½
cup
cherry tomatoes (halved)
-
¼
cup
red onion (finely chopped)
-
¼
cup
bell pepper (any color, finely chopped)
-
¼
cup
carrots (grated)
-
¼
cup
dried cranberries or raisins
-
¼
cup
chopped almonds or walnuts (optional)
-
2
tbsp
fresh parsley or cilantro (chopped for garnish)
The dressing
-
½
cup
Greek yogurt
-
2
tbsp
lemon juice
-
1
tbsp
honey or maple syrup (adjust to taste)
-
1
clove
garlic (minced)
-
to taste
salt and black pepper
Instructions
- Blanch the broccoli and cauliflower florets in boiling water for 2 to 3 minutes, then transfer to ice water to stop cooking.
- Chop the blanched broccoli and cauliflower into bite-sized pieces and set aside.
- In a large bowl, combine the broccoli, cauliflower, cherry tomatoes, red onion, bell pepper, grated carrots, dried cranberries, and nuts if using.
- In a separate bowl, mix together the Greek yogurt, lemon juice, honey, minced garlic, salt, and pepper to create the dressing.
- Pour the dressing over the salad ingredients and gently toss to coat.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Garnish with fresh parsley or cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
102
Total fat
1g
Total carbohydrates
22g
Total protein
6g
Sodium
50mg
Cholesterol
1mg
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