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Festive Broccoli-Cauliflower Salad

Festive Broccoli-Cauliflower Salad
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. —Avanell Hewitt, North Richland Hills, Texas
14 ServingsPrep: 35 min. + chilling

Ingredients

  • 1 bunch broccoli, cut into florets
  • 3 cups fresh cauliflowerets
  • 1 medium green pepper, julienned
  • 2 medium carrots, thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1/2 cup small pitted ripe olives, halved
  • 1/2 cup cubed sharp cheddar cheese
  • DRESSING:
  • 1 cup mayonnaise
  • 1/2 cup Hidden Valley® Ranch
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  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dill weed
  • 1/2 cup sunflower kernels

Directions

  • In a large bowl, combine the first seven ingredients.
  • In a small bowl, whisk the mayonnaise, salad dressing, Italian
  • seasoning, garlic powder and dill. Pour over salad; toss to coat.
  • Cover and refrigerate for at least 1 hour.
  • Just before serving, sprinkle with sunflower kernels. Yield: 14
© Taste of Home 2013

2 of 2

Festive Broccoli-Cauliflower Salad (continued)

Directions (continued)

  • servings (2/3 cup each).
Nutrition 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.
© Taste of Home 2013