Carrot, celery and tomatoes go so well with broccoli and cauliflower in this crisp refreshing salad with a light vinaigrette dressing. My mom used this popular salad to round out a variety of different meals. Even when made ahead, it doesn't get soggy. -Lorrie Bailey, Pulaski, Iowa
Broccoli Vegetable Salad
Broccoli Vegetable Salad
Prep Time
15 min
Yield
16-20 servings
Ingredients
- 1 medium head cauliflower, broken into florets (about 8 cups)
- 1 medium bunch broccoli, cut into florets (about 5 cups)
- 3 large tomatoes, chopped
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 medium carrot, shredded
- DRESSING:
- 3/4 cup canola oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon pepper
Directions
- In a large salad bowl, combine the cauliflower, broccoli, tomatoes, onion, celery and carrot. In a small bowl, whisk the dressing ingredients. Pour over vegetables and toss to coat.
Nutrition Facts
3/4 cup: 100 calories, 8g fat (1g saturated fat), 0 cholesterol, 142mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein.
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