Where Healthy Food Is Fun, Fast, Tasty and Fits Your Budget!

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account

Cauliflower Salad

TipsVideo: How to Dice Onions

Tips save money

 

 

 

 

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.
Photo of Cauliflower Salad
Prep time: 20 minutes
Makes: 5 cups
Nutrition Facts: View Label
Featured in Food Hero Monthly:
pdf file Cauliflower
Last updated: 05/10/20

1 Comments for "Cauliflower Salad"

Submitted by huynhn 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. 

OSU Extension Service
Family & Community Health
Oregon State University
106 Ballard Hall
Corvallis, OR 97331
Phone: 541.737.1017

email: Food.Hero@oregonstate.edu

Copyright © 2019
Oregon State University