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Category: Salad
Prep Time: Cook Time: Total Time:
Yield: About 6 to 8 servings
For the Dressing:
1/2 cup of vegetable oil
1/2 cup of real mayonnaise
1/4 cup of granulated sugar
2 tablespoons of apple cider vinegar
1 tablespoon of Creole or yellow mustard
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Cajun or Creole seasoning, or to taste, optional
For the Salad:
1 head of fresh cauliflower, trimmed to bite sized pieces
1 head of fresh broccoli, trimmed to bite sized pieces
2 stalks (ribs) of celery, chopped
1 small red onion, halved lengthwise and cut into thin strips
1 small bell pepper, halved lengthwise and cut into thin strips
Instructions
Whisk the dressing ingredients together in a large storage bowl. Add the vegetables and gently fold dressing into them. Taste and adjust seasonings. Refrigerate several hours or preferably overnight.
Notes: I prefer this salad without, but some folks enjoy tossing it with cheese, bacon and/or nuts. Add 1 strip of bacon, cooked crisp and crumbled, 1/4 cup of shredded or cubed cheddar cheese, and a few tablespoons of chopped nuts or sunflower seeds, just before serving.
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* Broccoli and Cauliflower Salad *
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Category: Salad
Prep Time: Cook Time: Total Time:
Yield: About 6 to 8 servings
For the Dressing:
1/2 cup of vegetable oil
1/2 cup of real mayonnaise
1/4 cup of granulated sugar
2 tablespoons of apple cider vinegar
1 tablespoon of Creole or yellow mustard
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Cajun or Creole seasoning, or to taste, optional
For the Salad:
1 head of fresh cauliflower, trimmed to bite sized pieces
1 head of fresh broccoli, trimmed to bite sized pieces
2 stalks (ribs) of celery, chopped
1 small red onion, halved lengthwise and cut into thin strips
1 small bell pepper, halved lengthwise and cut into thin strips
Instructions
Whisk the dressing ingredients together in a large storage bowl. Add the vegetables and gently fold dressing into them. Taste and adjust seasonings. Refrigerate several hours or preferably overnight.
Notes: I prefer this salad without, but some folks enjoy tossing it with cheese, bacon and/or nuts. Add 1 strip of bacon, cooked crisp and crumbled, 1/4 cup of shredded or cubed cheddar cheese, and a few tablespoons of chopped nuts or sunflower seeds, just before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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