Monday, April 25, 2011

Broccoli and Cauliflower Salad

This was inspired by a salad made by my friend Donna’s mom, Miss Felicia.  I’m not sure if the ratios are quite right, but when I asked dear Miss Felicia for her recipe it was given in more “a little of this, a little of that” type measurements rather than precise quantities. But isn’t that how all the best picnic recipes go?

This was the best I could recreate, based on what I remembered of her directions (and after a quick email to Donna!) and it really did turn out pretty well.  It's a great addition to the summer salad line-up. It’s mayo-less, so it can set out a bit, and it can be thrown together quickly ahead of time. 

Broccoli and Cauliflower Salad
Serves 8 

  • 1 head of broccoli, florets only, cut in to bite size pieces
  • 1 head of cauliflower, florets only, cut in to bite size pieces
  • ¼ onion, finely diced (thin red onion slices would have been nice, but our grocery store was inexplicably out of reds)
  • ½ pint cherry tomatoes, quartered
  • ½ can black olives, sliced.
  • 1 packet dry ranch dressing mix
  • ½ cup mild vinegar (I used rice wine)
  • 1/3 cup olive oil
  • Adobo salt (Probably not in Miss Felicia's recipe, but have you tried this yet? It's like magic flavor dust. Find it in the international aisle or even in the regular spice section.)

  1. Combine veggies in a large bowl. Whisk together dressing, oil and vinegar in seperate and then toss with vegetables.
  2. Season to taste with adobo salt. Refrigerate for an hour or two prior to serving.

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