Festive Broccoli And Cauliflower Salad With Vinaigrette Dressing Recipes

FESTIVE BROCCOLI-CAULIFLOWER SALAD

Steps:

• In a large bowl, combine the first seven ingredients. , In a small bowl, whisk the mayonnaise, salad dressing, Italian seasoning, garlic powder and dill. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, sprinkle with sunflower kernels.

FESTIVE BROCCOLI AND CAULIFLOWER SALAD WITH VINAIGRETTE DRESSING

Steps:

• Wash and trim broccoli and cauliflower. Cut each into small bite-sized pieces and place into a large heat-proof bowl.
• Wash and cut the red and green pepper into small pieces, almost mincing. Set aside.
• In a small saucepan, stir together all of the dressing ingredients (white wine, white wine vinegar, water, olive oil, garlic, sugar, ginger root, salt and pepper). Bring to a boil, stirring, and boil for 3 minutes. Remove from heat and pour over the cauliflower and broccoli; toss to coat well. Stir often until cooled to room temperature. Then add in the peppers and parsley.
• Cover and refrigerate at least for a few hours or overnight, tossing often.
• Transfer to a serving bowl and serve with a slotted spoon.

CAULIFLOWER AND BROCCOLI SALAD WITH GINGER VINAIGRETTE

Steps:

• Trim away and discard the core of the cauliflower. Break the cauliflower into flowerettes.
• Cut the broccoli into flowerets. Peel the large stems and cut them into 1 1/2-inch lengths. Rinse and drain.
• In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables. Add salt. Add the cauliflower and simmer 6 minutes, then add the broccoli pieces. When the water returns to a boil, lower the heat and let simmer about 3 minutes.
• Drain well. Let cool.
• Put the mustard and vinegar in a bowl and whisk in the oil. Stir in the ginger and parsley or coriander. Add the cauliflower and broccoli, salt and pepper, toss and serve.