Broccoli-Cauliflower Toss Recipe

Broccoli-Cauliflower Toss Recipe photo by Taste of Home

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My family spends a lot of time outdoors in the summer. Served with homemade bread and fresh fruit, this chicken and vegetable salad makes a light and easy meal.

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Broccoli-Cauliflower Toss Recipe

Prep: 20 min. + chilling

Yield: 4 Servings

20 20

Ingredients

1-1/2 cups fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup sliced carrots
1/4 cup water
1 cup cubed cooked chicken
6 cherry tomatoes, halved
DRESSING:
2/3 cup canola oil
1/3 cup red wine vinegar
2 teaspoons honey
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad.
Cover and chill for at least 4 hours, stirring occasionally. Drain before serving. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 426 calories, 39 g fat (5 g saturated fat), 31 mg cholesterol, 344 mg sodium, 9 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Broccoli-Cauliflower Toss in Country Chicken Cookbook , p9