Cauliflower is a vegetable that needs a little more love. Cauliflower salad, in particular. This delicious broccoli cauliflower salad is always a hit, which is surprising considering it’s not a very costly or exotic dish.
The vibrant green and white colors in this dish make it perfect for a cookout or picnic – although I recommend making it the day before so the dressing can soak into the broccoli, cauliflower, and cranberries.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 1 medium cauliflower head
- 1 medium broccoli head
- 3/4 cup dried cranberries, craisins
- 1/2 cup sliced almonds
- 1/2 cup real mayonnaise
- 2 Tbsp honey
- 2 Tbsp fresh lemon juice
Instructions:
- Remove the dry base of the broccoli stem and peel it. Broccoli should be chopped into small florets, with the stem diced if using.
- Remove the core and leaves from the cauliflower and divide the rest into bite-sized pieces.
- In a dry skillet over medium/high heat, toast 1/2 cup pine nuts or almonds, stirring regularly until aromatic and brown, then add to the salad bowl with 3/4 cup craisins.
- Combine 1/2 cup mayo, 2 tablespoons honey, and 2 tablespoons lemon juice in a small mixing dish. Toss the salad with the dressing until everything is completely combined.
Notes:
When there are just three ingredients in the dressing, each one counts. Fresh lemon juice makes all the difference.
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