Here’s an easy and delicious salad recipe that’s a little different than the norm. It would go well with many meals and could also be used on a brunch buffet. The recipe can easily be expanded or made smaller, depending on your needs. Below is a video demonstration of making the salad. The written recipe is below the video link.

Enjoy!
Judi

Broccoli Cauliflower Orange Salad
Makes About 6 Servings

1-1/2 cups chopped fresh broccoli*
1-1/2 cups chopped fresh cauliflower*
1 cup shredded fresh carrots*
2 clementine oranges, peeled and sectioned
¼ cup slivered almonds, optional

Dressing
2 Tbsp extra virgin olive oil
2 Tbsp orange juice
1 Tbsp apple cider vinegar
2 tsp honey
1 tsp prepared Dijon mustard, or more to taste
½ tsp onion powder
¼ tsp garlic powder
½ tsp salt, or to taste

Place vegetables, orange sections and almonds (if using them) in a large bowl. Toss to combine and set aside.

Make the dressing: In a small bowl, combine dressing ingredients. Pour over vegetable mixture and toss to combine. Can be served right away, or covered and refrigerated for a while to allow flavors to blend.

*Cook’s notes: There are three options with this salad on how to offer the vegetables:

(1) They can be used raw in the salad.

(2) If you prefer softer vegetables or don’t have access to the fresh vegetables, you could opt for frozen broccoli, cauliflower, and carrots. Place frozen veggies in a colander under running water until thawed (this doesn’t take long). Allow to drain. Cut them into smaller pieces, if needed, then proceed with recipe.

(3) You could use raw vegetables and blanch them by placing them in boiling water, set the timer for 2 minutes. Remove from the hot water when the timer goes off and immediately cool them in ice water. Drain well, then proceed with the recipe.