Broccoli Vegetable Salad Recipe

3.5 6 2
Broccoli Vegetable Salad Recipe
Broccoli Vegetable Salad Recipe photo by Taste of Home
Publisher Photo

Broccoli Vegetable Salad Recipe

Read Reviews
3.5 6 2
Publisher Photo
Carrot, celery and tomatoes go so well with broccoli and cauliflower in this crisp refreshing salad with a light vinaigrette dressing. My mom used this popular salad to round out a variety of different meals. Even when made ahead, it doesn't get soggy. -Lorrie Bailey, Pulaski, Iowa
MAKES:
16-20 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 medium head cauliflower, broken into florets (about 8 cups)
  • 1 medium bunch broccoli, cut into florets (about 5 cups)
  • 3 large tomatoes, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium carrot, shredded
  • DRESSING:
  • 3/4 cup canola oil
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper

Directions

In a large salad bowl, combine the cauliflower, broccoli, tomatoes, onion, celery and carrot. In a small bowl, whisk the dressing ingredients. Pour over vegetables and toss to coat. Yield: 16-20 servings.
Originally published as Colorful Vegetable Salad in Taste of Home February/March 2002, p35

Nutritional Facts

3/4 cup: 100 calories, 8g fat (1g saturated fat), 0 cholesterol, 142mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein.

  • 1 medium head cauliflower, broken into florets (about 8 cups)
  • 1 medium bunch broccoli, cut into florets (about 5 cups)
  • 3 large tomatoes, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium carrot, shredded
  • DRESSING:
  • 3/4 cup canola oil
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper
  1. In a large salad bowl, combine the cauliflower, broccoli, tomatoes, onion, celery and carrot. In a small bowl, whisk the dressing ingredients. Pour over vegetables and toss to coat. Yield: 16-20 servings.
Originally published as Colorful Vegetable Salad in Taste of Home February/March 2002, p35

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Reviews forBroccoli Vegetable Salad

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PenelopeWin User ID: 5924001 106592
Reviewed Jul. 17, 2014

"Not sure how I feel about this one. I used olive oil instead. I didn't think the flavors other than oil were strong enough. I thought it was a lot of oil (even if I had used canola oil). In fact I cut the oil down to half a cup. I don't think I have made a vinaigrette dressing that used this much oil. So if I make it again I will use even less oil and more of the other ingredients. I felt the dressing was missing something. Not sure what it is though."

MY REVIEW
bowenstarr User ID: 358575 44634
Reviewed Mar. 20, 2008

"Thank you very much for the help.

Carol"

MY REVIEW
CookieCarol User ID: 1452995 54065
Reviewed Mar. 20, 2008

"The dressing is called a 'vinaigrette' but it uses lemon juice as an acid instead of vinegar."

MY REVIEW
bowenstarr User ID: 358575 101373
Reviewed Mar. 20, 2008

"Would any one know how much vinegar you would have to use. I would love to make it, it sounds like it would be very good.

Carol B."

MY REVIEW
nonigina1 User ID: 2081391 122181
Reviewed Mar. 20, 2008

"That's a good question, Terry. I wouldn't have noticed it if you didn't say anything. Makes sense, doesn't it.

TOF, is there?"

MY REVIEW
terryj User ID: 1607492 35705
Reviewed Mar. 18, 2008

"This recipe mentions a light vinaigrette dressing yet there is no vinegar listed in the dressing ingredients. Should there be a correction? Terry"

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