Broccoli Cauliflower Pepita Salad
Broccoli Cauliflower Pepita Salad might be a good recipe to expand your salad recipe box. This recipe serves 10 and costs 68 cents per serving. One serving contains 100 calories, 5g of protein, and 6g of fat. 674 people were glad they tried this recipe. A mixture of broccoli, salt, red wine vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Allrecipes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. With a spoonacular score of 56%, this dish is solid. If you like this recipe, you might also like recipes such as Cauliflower-n-Broccoli Salad, Broccoli and Cauliflower Salad, and Broccoli-Cauliflower Salad.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
3 cups coarsely diced broccoli
3 cups coarsely diced cauliflower
2 tablespoons coconut palm sugar
1 teaspoon Dijon mustard
1/2 cup light mayonnaise
1/2 cup plain nonfat Greek yogurt
1/2 cup diced onion
1 red bell pepper, diced
2 tablespoons red wine vinegar
1/2 cup shelled roasted pumpkin seeds (pepitas)
1/2 teaspoon salt
Equipment:
bowl
whisk
plastic wrap
Cooking instruction summary:
Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl. Whisk mayonnaise, yogurt, red wine vinegar, palm sugar, Dijon mustard, and salt together in a separate bowl; drizzle over the broccoli mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.
Step by step:
1. Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.
2. Whisk mayonnaise, yogurt, red wine vinegar, palm sugar, Dijon mustard, and salt together in a separate bowl; drizzle over the broccoli mixture and toss to coat.
3. Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.
Nutrition Information:
covered percent of daily need
