Broccoli Cauliflower Orange Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Assemble vegetables: 1.5 cups chopped cauliflower, 1.5 cups chopped broccoli, and 1 cup shredded carrot.

Blanch the cauliflower and broccoli until crisp-tender, or use raw or thawed frozen vegetables.

Section 2 small Clementine oranges.

In a bowl, combine the chopped vegetables and orange segments and toss them together.

In a separate bowl, whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons orange juice, 1 tablespoon apple cider vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, 0.5 teaspoon onion powder, 0.25 teaspoon garlic powder, and 0.5 teaspoon pink Himalayan sea salt until well combined.

Drizzle the dressing over the salad and toss to coat.

Chill the salad in the refrigerator for a few hours or serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens