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Curried Floret Salad

My boss gave me the recipe for this curried vegetable medley. A unique potluck contribution, it's easy to carry in a chilled cooler. Thanks to the mild weather here, my husband and I garden year-round and grow our own salad ingredients.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    6-8 servings


  • 2-1/2 cups fresh broccoli florets
  • 2-1/2 cups fresh cauliflowerets
  • 1 package (5 ounces) dried cranberries
  • 1/4 cup vegetable oil
  • 2 tablespoons plus 2 teaspoons white vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon minced chives
  • 1-1/2 teaspoons curry powder
  • 1-1/2 teaspoons soy sauce
  • 1/4 teaspoon minced garlic
  • 1/3 cup mayonnaise
  • 1/3 cup slivered almonds, toasted


  • In a large bowl, combine the broccoli, cauliflower and cranberries. In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayonnaise until blended. Pour over broccoli mixture and toss to coat.
  • Cover and refrigerate for at least 2 hours, stirring several times. Just before serving, stir in almonds.

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