Description
This chilled Broccoli Cauliflower Salad recipe is quick and easy, made with shallots, capers and a tangy lemon vinaigrette.
Yield: 6servings | Serving Size: 11/3 cups
Ingredients
113 ounce headbroccoli
113 ounce headcauliflower
2tbspcapers
For the Vinaigrette:
Juice from 1/2 lemon, about 2 tablespoons, or more to taste
3tbspextra virgin olive oil
1clovegarlic, crushed
1smallshallot, minced
1/4teaspoonkosher salt, and black pepper to taste
Instructions
- In a small bowl, whisk the lemon juice, olive oil, garlic, shallot, salt and pepper.
- Cut the broccoli and cauliflower into bite size florets. Using a steamer, steam the vegetables for about 4 to 5 minutes, until crisp tender. Remove the vegetables, rinse under cold water to stop them from cooking, drain and place in a large bowl.
Toss with the vinaigrette, sprinkle with capers and serve.
Last Step:
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Notes
Makes 8 cups.
Nutrition
Serving: 11/3 cups, Calories: 97kcal, Carbohydrates: 7.5g, Protein: 3g, Fat: 7g, Sodium: 121.5mg, Fiber: 3.5g
