Tested till perfect Broccoli and Cauliflower Salad

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2005

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 to 16


  • 1 bunch 1bunchbroccoli, 1 lb/500 g
  • 1 head 1headcauliflower, 1 lb/500 g
  • 1/3 cup 1/3cupextra virgin olive oil
  • 1/4 cup 1/4cuplemon juice
  • 1 1clove garliccloves of garlic, minced
  • 2 tsp 2tspDijon mustard
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cuptoasted pine nutpine nuts
  • 1 1sweet red peppersweet red peppers, thinly sliced
  • 1-1/2 cups 1-1/2cupssweet onion or red onion
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Per each of 16 servings: about

cal 88 pro 3g total fat 7g sat. fat 1g
carb 5g fibre 2g chol 0mg sodium 91mg

% RDI:

calcium 2 iron 6 vit A 7 vit C 73
folate 13
All rights reserved. TVA Group Inc. © 2015