Broccoli & Cauliflower Salad
Ingredients
4 cups 1 L broccoli florets
4 cups 1 L cauliflower florets
1/4 cup 60 mL red wine vinegar
1/4 cup 60 mL white vinegar
1 tablespoon 15 mL sugar
1 teaspoon 5 mL dill weed
1/2 teaspoon 2.5 mL salt
1/2 teaspoon 2.5 mL pepper
3/4 cup 180 mL vegetable oil
1/2 teaspoon 2.5 mL garlic powder
2 cups 500 mL red onion rings
4 cups 1 L cauliflower florets
1/4 cup 60 mL red wine vinegar
1/4 cup 60 mL white vinegar
1 tablespoon 15 mL sugar
1 teaspoon 5 mL dill weed
1/2 teaspoon 2.5 mL salt
1/2 teaspoon 2.5 mL pepper
3/4 cup 180 mL vegetable oil
1/2 teaspoon 2.5 mL garlic powder
2 cups 500 mL red onion rings
Directions
Place broccoli and cauliflower in a large bowl. Set aside.
Combine red wine vinegar, white vinegar, sugar, dill weed, salt, pepper, vegetable oil, and garlic powder in a small bowl. Stir thoroughly.
Pour the dressing over the broccoli and cauliflower mixture. Stir to coat. Refrigerate for several hours. Stir often.
Just before serving add onion rings to the salad. Stir and serve.
(Makes 4 to 6 servings)
Per serving: 320 calories, 28 g fat, 4 g saturated fat, 4 g protein, 12 g carbohydrate, 3 g fibre, 7 g sugar, 230 mg sodium.
This recipe is from one of The Cooking Ladies' eight cookbooks exclusive to Home Hardware stores.
Combine red wine vinegar, white vinegar, sugar, dill weed, salt, pepper, vegetable oil, and garlic powder in a small bowl. Stir thoroughly.
Pour the dressing over the broccoli and cauliflower mixture. Stir to coat. Refrigerate for several hours. Stir often.
Just before serving add onion rings to the salad. Stir and serve.
(Makes 4 to 6 servings)
Per serving: 320 calories, 28 g fat, 4 g saturated fat, 4 g protein, 12 g carbohydrate, 3 g fibre, 7 g sugar, 230 mg sodium.
This recipe is from one of The Cooking Ladies' eight cookbooks exclusive to Home Hardware stores.
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