Oregon State University OREGON STATE UNIVERSITY

Cauliflower Salad

Photo of Cauliflower Salad
Prep time: 20 minutes
Makes: 5 cups
Nutrition Facts: View Label(s)

Ingredients

4 cups
mixed cauliflower and broccoli florets (fresh or frozen)
1 cup
celery, diced
1⁄2 cup
onion, diced
1⁄4 cup
sweet bell pepper, any color, seeded and chopped (about 1/2 a small pepper)
1⁄3 cup
light mayonnaise
1⁄3 cup
nonfat plain yogurt
1 Tablespoon
prepared mustard
1⁄8 teaspoon
each salt and pepper
1⁄4 teaspoon
dried dill weed

Directions

  1. Thaw frozen cauliflower and broccoli and drain liquid. If using fresh vegetables, cook first until barely tender.
  2. Combine cauliflower, broccoli, celery, onion and bell pepper in serving bowl.
  3. In a small bowl, mix mayonnaise, yogurt, mustard, salt, pepper and dill.
  4. Stir dressing gently into salad. Chill before serving.
  5. Refrigerate leftovers within 2 hours.
Last updated: 04/24/17

1 Comments for "Cauliflower Salad"

Made this recipe for two back to school nights, it was a hit! Parents really liked that the recipe had non-fat plain yogurt in it and many said that they will be making it at home. 

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