Broccoli Cauliflower Salad Two Ways
4 to 6 servings
- 6 green onions, thickly sliced diagonally, on-the-bias (include some green tops)
- 2 cups raw broccoli florets (remove most of the woody stalks)
- 2 cups raw cauliflower florets (remove most of the woody stalks)
- ½ to 2/3 cup shredded sharp Cheddar or American or cheese blend of choice or shredded reduced-fat cheese of choice
- 2 tablespoons snipped parsley sprigs (no stems)
- 2 tablespoons chopped sweet red pepper or roasted sweet red pepper or drained canned pimento
- Tangy Cooked Sour Dressing or favorite commercial or recipe vinaigrette dressing or reduced-fat or no-fat vinaigrette dressing as desired
- Salt and freshly ground black pepper to taste
- Crisp leaf lettuce as desired (optional)
- Additional shredded cheese of choice, parsley sprigs, and thin strips of sweet red pepper or roasted sweet red pepper or pimento for garnish (optional)
In a medium bowl, combine the first 6 ingredients. Add desired amount of dressing of choice, tossing lightly to mix. Season with salt and pepper to taste and mix again lightly. Cover and refrigerate until ready to serve. To serve, spoon salad mixture onto individual lettuce-lined salad plates and garnish each with an additional sprinkle of shredded cheese, a sprig of parsley, and a strip of sweet red pepper or roasted sweet red pepper or pimento, if desired.
Variation: Sprinkle each salad with grated Parmesan or Romano cheese as a garnish.
Tangy Cooked Sour Cream Dressing
about 1 3/4 cups
- 1/4 to 1/3 cup sugar
- 2 tablespoons flour
- 1 teaspoon dry mustard
- 1/8 teaspoon salt
- ½ cup cider or white vinegar 2 eggs, at room temperature and beaten
- 1 cup sour cream or reduced-fat or no-fat sour cream
In a small heavy saucepan, combine the first 4 ingredients, mixing well. Gradually stir in vinegar. Cook, stirring constantly over moderate heat until mixture boils and thickens slightly. Gradually add a small amount of hot mixture to beaten eggs, beating constantly with a wire whisk. Stir egg mixture into remaining hot mixture. Cook, stirring constantly, over low heat for 1 minute. Remove from heat; allow to cool thoroughly. Stir in sour cream. Left-over dressing may be stored in a sealed airtight glass jar for several days, if desired.
Classic Vinaigrette Dressing
about 1 cup
- ½ cup salad oil 1/4 cup cider vinegar, or 2 tablespoons each cider vinegar and fresh lemon juice
- 2 to 3 teaspoons sugar
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- Pinch of cayenne pepper
- Salt to taste
In a screw-top glass jar, combine salad oil, vinegar or vinegar and lemon juice, sugar, paprika, mustard, cayenne pepper, and salt to taste; shake well to blend thoroughly. Store dressing, sealed, in an airtight glass jar in the refrigerator for up to three weeks, if desired.
Variation: Add 3 to 4 drops balsamic vinegar to vinaigrette mixture.