Broccoli and Cauliflower Salad
This fresh crisp salad is a nice addition to a plate of munchies. Toss the vegetables with dressing just before serving to keep their bright colour.
Servings: 12 to 16
Ingredients:
| Nutritional Info | |
| Per each of 16 servings: about | - |
| cal | 88 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 91 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 7% |
| vit C | 73% |
| folate | 13% |
Suggested Recipes
-
1 bunch broccoli (1 lb/500 g)
1 head cauliflower (1 lb/500 g)
1/3 cup (75 mL) extra-virgin olive oil
1/4 cup (50 mL) lemon juice
1 clove garlic, minced
2 tsp (10 mL) dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) toasted pine nuts
1 sweet red pepper, thinly sliced
1-1/2 cups (375 mL) thinly sliced sweet or red onion
Preparation:
Cut broccoli and cauliflower into florets to make 6 cups (1.5 L) each. Peel broccoli stalks; slice thinly.
Fill large bowl with ice water; set aside. In large pot of boiling salted water, blanch cauliflower then broccoli until tender-crisp, about 3 minutes each, transferring with slotted spoon to ice water to chill. Drain well and set aside. (Make-ahead: Refrigerate in airtight container for up to 6 hours.)
In large bowl, whisk together oil, lemon juice, garlic, mustard, salt and pepper. Just before serving, add broccoli, cauliflower, pine nuts, red pepper and onion; toss to coat.
Additional Information
Source
Canadian Living Magazine: January 2005
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