Cauliflower Salad

Name: Cauliflower Salad
Prep time: 20 minutes
Yield: 5 Cups

Tender veggies with a creamy dressing make a perfect side dish. Great for summer BBQs!

Prep time: 20 minutes
Makes: 5 Cups
Nutrition Facts: View label

Ingredients

4 cups mixed cauliflower and broccoli florets (fresh or frozen)

1 cup diced celery

½ cup diced onion

¼ cup chopped bell pepper

⅓ cup low-fat mayonnaise

⅓ cup nonfat or low-fat plain yogurt

1 Tablespoon prepared mustard

⅛ teaspoon each salt and black pepper

¼ teaspoon dried dill weed

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
If using fresh vegetables, cook until barely tender. If using frozen vegetables, cook according to package directions or to 165 degrees F.
In a large bowl, combine cauliflower, broccoli, celery, onion and bell pepper.
In a small bowl, mix mayonnaise, yogurt, mustard, salt, black pepper and dill.
Stir dressing gently into salad. Chill before serving.
Refrigerate leftovers within 2 hours.

Comments

Submitted by huynhn (not verified) on Mon, 10/31/2016 - 16:04

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.

You might also like...

Recipes A to Z (without photos)

Kale and White Bean Soup

Bowl of soup with a tomato base, kale and beans

Kale and White Bean Soup

A warm and filling soup made with beans, greens and Italian flavors.

Prepare:

15 minutes

Cook:

15 minutes

Makes:

5 Cups

Coconut Chicken Salad

Plate of shredded chicken with vegetables and coconut flakes served next to rice.

Coconut Chicken Salad

This simple chicken salad is our version of chicken kelaguen, a favorite recipe from Micronesia. Enjoy the blend of crisp vegetables, chicken, coconut, hot peppers and fresh lemon. Excellent the next day, too!

Prepare:

20 to 30 minutes

Makes:

5 cups

Tropical Beets