I really need to eat more veggies, so I’ve been keeping an eye out for good salad ideas and veggie side dishes. I found this veggie salad over at Nap-Time Creations last month–it was called Holiday Veggie Salad, and it looked really good and healthy! It also has feta cheese in addition to the veggies, and I love feta cheese! So I knew I had to try this. 🙂 I changed a few little things in the recipe, so I’ll share my version with you. It’s really good and a great way to get more broccoli and cauliflower in your diet!
BROCCOLI-CAULIFLOWER SALAD adapted from Nap-Time Creations
- 1 large head of cauliflower, cut into florets
- 2 medium heads of broccoli, cut into florets
- 1 cup cherry tomatoes, halved
- 1 to 1 1/2 cups raisins (or substitute dried cranberries or other dried fruit)
- 6-8 oz. feta cheese, crumbled
- 1 Tablespoon sesame seeds (optional)
- 1 1/3 cup light balsamic vinaigrette dressing (I used Newman’s Own Light Balsamic; I think it would even be good with a raspberry vinaigrette)
- 1-2 Tablespoons lemon juice (omit this if you’re using raspberry vinaigrette or another type of sweet vinaigrette, and just add a little more vinaigrette to the salad)
- additional raisins and chopped pecans or walnuts for garnish
Cut broccoli and cauliflower into florets; place in large bowl. Cut cherry tomatoes in half and add to bowl. Add raisins (or other dried fruit), crumbled feta cheese, and sesame seeds if desired. Toss these ingredients together to distribute evenly. Then add the vinaigrette dressing and lemon juice; toss to mix and coat all the ingredients with the dressing. If serving in a large salad bowl, sprinkle additional raisins and chopped nuts in the center of the salad as a garnish. If serving on individual salad plates, garnish each serving with a sprinkling of raisins and nuts. Makes 4-6 servings.
If you want some tips on cutting cauliflower, I found some over at a site called cookthink. There were some very helpful instructions and photos, some of which I’m posting below…
Cut the head of the cauliflower in half (remove leaves first), by wedging a knife into the core from the bottom. Then slice through the core of each half, which will give you four quarters.
Slice the thickest part of the core away from each quarter (you can chop the core into smaller pieces and use in your salads or cooking–the stems will be tender when they’re cooked).
Then just pull the florets apart with your fingers!
I had never visited the cookthink site before…I just came across in when I was googling how to cut cauliflower. It looks like there are lots of helpful tips and recipes over there, so you’ll have to check it out when you get a chance!