Festive Broccoli-Cauliflower Salad
TOTAL TIME: Prep: 35 min. + chilling
YIELD: 14 servings (2/3 cup each).
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
Ingredients
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1 bunch broccoli, cut into florets
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3 cups fresh cauliflowerets
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1 medium green pepper, julienned
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2 medium carrots, thinly sliced
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1/2 cup thinly sliced red onion
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1/2 cup small pitted ripe olives, halved
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1/2 cup cubed sharp cheddar cheese
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DRESSING:
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1 cup mayonnaise
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1/2 cup ranch salad dressing
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1 teaspoon Italian seasoning
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1/2 teaspoon garlic powder
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1/2 teaspoon dill weed
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1/2 cup sunflower kernels
Directions
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1.
In a large bowl, combine the first seven ingredients.
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2.
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.
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3.
Just before serving, sprinkle with sunflower kernels.
Nutrition Facts
2/3 cup: 253 calories, 24g fat (4g saturated fat), 13mg cholesterol, 284mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 4g protein.
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