Broccoli and Cauliflower Salad

Author: Canadian Living

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.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: January 2005

Ingredients

  • 1 bunch broccoli 1 lb/500 g
  • 1 head cauliflower 1 lb/500 g
  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 clove garlic minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup toasted pine nut
  • 1 sweet red pepper thinly sliced
  • 1 1/2 cup sweet onion
  • 1 1/2 cup red onion

Method

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 facts <b>Per each of 16 servings:</b> about

  • Sodium 91 mg
  • Protein 3 g
  • Calories 88.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 73.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Broccoli and Cauliflower Salad

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