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Cauliflower Salad


4 cups mixed cauliflower and broccoli florets (fresh or frozen)
1 cup celery, diced
½ cup onion, diced
¼ cup sweet bell pepper, any color, seeded and chopped (about 1/2 a small pepper)
⅓ cup light mayonnaise
⅓ cup nonfat plain yogurt
1 tablespoon prepared mustard
⅛ teaspoon each salt and pepper
¼ teaspoon dried dill weed


  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.
Photo of Cauliflower Salad
Prep time: 20 minutes
Makes: 5 Cups
Nutrition Facts: View Label


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.