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I came up with this recipe when unexpected company arrived and I didn’t have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table.
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Nutritional Facts 2/3 cup equals 253 calories, 24 g fat (4 g saturated fat), 13 mg cholesterol, 284 mg sodium, 8 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Festive Broccoli-Cauliflower Salad in Country August/September 2009, p49
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Reviewed on Jan. 15, 2012 by cwbuff
I actually didn't get to taste this recipe myself, as I made it ahead for dinner and my family ate it all up by the time I got home! However, they all gave it a thumbs up. I took the advice of the previous reviewer, and blanched the veggies. Cauliflower, in particular, can be very hard eaten completely raw. Good, quick to prepare salad.
Reviewed on Jul. 05, 2011 by TerryH1387
The dressing had a good taste and I'll definitely make this recipe again. I left out the olives (not a fan). I'd partially cook the carrots and maybe the brocolli and cauliflower next time to make it easier to eat.
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