This fresh and crunchy cauliflower and broccoli salad is perfect for barbecues with its creamy dressing, pepitas and chewy cranberries.
I’m not a big fan of mayonnaise, even light mayonnaise. Maybe I’ve had a few too many salads made by well meaning cooks that were covered in a thick layer of the stuff. Broccoli salads are an exception to my no mayonnaise rule. Broccoli and cauliflower can stand up to a mayonnaise dressing without getting lost.
This salad serves up bite sized pieces of cauliflower and broccoli, sweetened up with dried cranberries and toasted pepitas. What a great way to get those healthy cruciferous vegetables in!
- 3 cups broccoli florets, chopped in small pieces
- 3 cups cauliflower, chopped in small pieces
- ½ cup red onion, finely chopped
- ¼ cup pepitas, toasted
- ½ cup dried cranberries
- ? cup light mayonnaise
- 3 tablespoons cider vinegar
- 1 tablespoon honey
- 1 tsp Dijon mustard
- 1 pinch salt
- 1 pinch pepper
- Combine broccoli, cauliflower, red onion, pepitas, and dried cranberries in a large bowl.
- In a small bowl combine mayonnaise, cider vinegar, honey and Dijon mustard. Add to the vegetables and mix thoroughly.
- Chill in the refrigerator for a minimum of 30 minutes to blend flavors.
What’s good for me in this dish?
Cauliflower is a cruciferous vegetable that is thought to help prevent cancer. It is especially helpful for lung, colon, breast, ovarian and bladder cancers. It also tops the charts in vitamin C. It has sulfur containing phytonutrients that help the liver detoxify.
Broccoli is a cruciferous vegetable, and a powerhouse of nutrition. Vitamins C, K, A, folate, fiber, manganese, tryptophan and potassium help the body fight bladder, ovarian and prostate cancer. Broccoli is good for detoxification and stomach health; as well as cardiac and vision health. Wow!
Amount Per Serving
Total Fat: 4.41g
Total Carbs: 17.89g
Dietary Fiber: 2.93g
Weight Watchers Points 2