Broccoli Vegetable Salad
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
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
Reviews
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.
Thank you very much for the help.Carol
The dressing is called a 'vinaigrette' but it uses lemon juice as an acid instead of vinegar.
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.
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?
This recipe mentions a light vinaigrette dressing yet there is no vinegar listed in the dressing ingredients. Should there be a correction? Terry