Tag Archives: salad recipes

Broccoli Cauliflower Orange Salad

Broccoli Cauliflower Orange Salad

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.


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

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.

Marinated Cruciferous Salad

Marinated Cruciferous Salad (Recipe)

As mentioned in my video about cruciferous vegetables, we ALL should eat these vegetables whenever we can. Raw or slightly cooked is best.

Below is a VERY simple salad recipe of mine using cruciferous vegetables marinated in an oil/vinegar dressing. The recipe can EASILY be varied to meet your family’s tastes and it can be increased or decreased with little effort beyond cutting the vegetables. Make this easy and use the cruciferous vegetables you have on hand!

Check out the video below the recipe, showing how this salad is made. Enjoy!! Judi

Marinated Cruciferous Salad
Makes about 2 Cups

2 cups chopped cruciferous vegetables of choice*
1/4 cup chopped yellow onion
1-1/2 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar**
3 pinches sea salt
1 to 2 pinches dried oregano***
1 pinch dried granulated garlic

Place vegetables and onion in a medium size bowl. Add the dressing ingredients. Toss to combine. Cover and refrigerate up to 24 hours. Toss again and serve.

Note the MANY possible variations with this salad:

* Use any combination of cruciferous vegetables you want. Suggestions include: broccoli, cauliflower, cabbage (of any sort), radishes, arugula, kale, broccoli rabe, watercress, and/or bok choy

** To vary the flavor, lemon juice may be used in place of apple cider vinegar

*** In place of oregano, other herbs may be used such as: basil, dill, sage, cumin, marjoram, parsley, or thyme

Experiment and try different combinations to find your favorite!


Three Bean Salad

Three Bean Salad

Three Bean Salad

I absolutely love salads…yep, salads of just about any kind. My favorite place to be in the grocery store is the produce department! My favorite place to eat out is any restaurant with a big salad bar. Three bean salad is one that I always opt for, squeezing room for it on my already full plate of assorted salads.

Here’s a simple recipe for Three Bean Salad that I made in my bakery/bistro to have available during lunch time. It’s fast to make with very little effort. Check out my YouTube video below. Enjoy! Judi