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 pepper
¼ teaspoon dried dill weed
Directions
- Wash hands with soap and water.
- Thaw frozen cauliflower and broccoli and drain liquid. If using fresh vegetables, cook first until barely tender.
- In a large bowl, combine cauliflower, broccoli, celery, onion and bell pepper.
- In a small bowl, mix mayonnaise, yogurt, mustard, salt, pepper and dill.
- Stir dressing gently into salad. Chill before serving.
- Refrigerate leftovers within 2 hours.
Comment
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.