Broccoli-Cauliflower Salad
Prep Time
25mins
Time to Table
1hr 25mins
Serves
10 (1/2 cup per serving)
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
- Whisk sour cream, buttermilk, lemon juice, garlic, and salt in a small bowl; stir in the green onions. Set aside.
- 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.
- 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.
- Toss in a large bowl with the carrots, onion, and bell pepper; stir in the dressing.
- Cover and refrigerate at least 1 hour before serving. Serve sprinkled with cherries and almonds before serving.
- 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
