Cauliflower and Broccoli Salad

Original Recipe HERE

I whipped this together when I realized I needed a side dish to feed our out-of-town guests.  By whipped, I mean frantically raided the refrigerator and pantry for any items that seemed like they could be combined and not taste awful.  Surprisingly, this turned out well, even though I served it less than an hour after making it.  Letting it sit overnight would be even better.

* For salad
1 head of cauliflower (about 2 pounds)
1-2 bunches of broccoli (about 1 pound total before trimming)
3 ribs celery, sliced (about 3/4 cup sliced)
1/2 red onion (or onion of your choice), sliced or chopped (about 3/4 cup sliced)
2 carrots [or a handful of baby carrots], washed and thinly sliced
1/2 green bell pepper, chopped (optional)

* For dressing
1/2 cup pure maple syrup
2 teaspoons dry mustard powder [substitute Dijon if necessary]
1/2 cup light olive oil or oil of your choice
1 1/2 teaspoons salt
1/2 cup Balsamic vinegar
2 teaspoons poppy seeds

1) Wash cauliflower, remove stem and solid "heart," and cut into small bite-size florets (about 8 cups).
2) Wash broccoli and cut into small bite-size florets (about 5-6 cups).
3) Place cauliflower and broccoli florets, celery, onion, carrots, and green pepper (if using) in large bowl.
4) In medium mixing bowl, combine dressing ingredients and mix thoroughly. Pour over veggies and toss to combine and coat.
5) Chill salad for a few hours or overnight (can keep in the fridge for several days).

Notes: None.

Kid Participation:
* Whisk dressing ingredients
* Stir entire salad together

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