Broccoli Cauliflower Salad
This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy veggies.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 to 8 1x
- Category: Salad
- Method: No Cook
- Cuisine: Salad
- Diet: Vegetarian
Ingredients
Scale
- 4 cups small broccoli florets
- 4 cups small cauliflower florets
- 1/4 cup diced red onion
- 1/4 cup jarred sundried tomatoes, drained and finely chopped
- 1/4 cup pine nuts (or sunflower seeds)
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon kosher salt
- 1/2 cup feta cheese crumbles
Instructions
- Prepare broccoli, cauliflower, red onion and sundried tomatoes as noted above and place in a large bowl.
- Toast the pine nuts: place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
- In a medium bowl, mix the mayonnaise, lemon juice, sugar, and Dijon mustard.
- To the bowl of the vegetables, sprinkle in the kosher salt, then add the dressing, toasted pine nuts and feta cheese and stir. Taste and add a pinch or two more salt if necessary. Serve immediately or refrigerate until serving. Store refrigerated for up to 3 days (if making in advance, add pine nuts directly before serving).
Find it online: https://www.acouplecooks.com/broccoli-cauliflower-salad/
