Broccoli-Cauliflower Salad

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Prep Time

25mins

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Time to Table

1hr 25mins

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Serves

10 (1/2 cup per serving)

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Ingredients

  • 3/4 cup Daisy Light Sour Cream
  • 1/4 cup low fat buttermilk
  • 2 teaspoons lemon juice
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons sliced green onions
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1/2 cups matchstick-cut carrots
  • 1/4 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 1/3 cup dried cherries
  • 1/3 cup sliced toasted almonds

Ingredients

  • 3/4 cup Daisy Light Sour Cream
  • 1/4 cup low fat buttermilk
  • 2 teaspoons lemon juice
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons sliced green onions
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1/2 cups matchstick-cut carrots
  • 1/4 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 1/3 cup dried cherries
  • 1/3 cup sliced toasted almonds

Directions

  1. Whisk sour cream, buttermilk, lemon juice, garlic, and salt in a small bowl; stir in the green onions. Set aside.
  2. Blanch the cauliflower florets in a large pot of boiling water for 2 minutes or until crisp-tender; remove with a slotted spoon to a bowl of ice water to cool.
  3. Add the broccoli florets to the boiling water; boil for 1 minute or until crisp-tender and cool in ice water. Drain the cauliflower and broccoli; pat dry.
  4. Toss in a large bowl with the carrots, onion, and bell pepper; stir in the dressing.
  5. Cover and refrigerate at least 1 hour before serving. Serve sprinkled with cherries and almonds before serving.
  6. Tip: To toast almonds, place on a microwave-safe plate and microwave on high in 1-minute intervals for 3 to 5 minutes, stirring frequently.
  • Calories:74
  • Cholesterol:6
  • Dietary Fiber:2
  • Protein:3
  • Sodium:148
  • Total Carbohydrate:9
  • Total Fat:3

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