Broccoli Cauliflower Salad
Broccoli Cauliflower Salad is a vibrant and nutritious dish that brings together the crunchy textures of fresh vegetables with a tangy Italian vinaigrette. This salad is perfect for summer gatherings or as a wholesome side for any meal. Featuring broccoli, cauliflower, roasted red peppers, and marinated mozzarella, each bite bursts with flavor, making it an ideal option for meal prep as the flavors deepen overnight. Quick to prepare in just 15 minutes, this salad is not only delicious but also keto-friendly and packed with essential nutrients.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves about 6
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 12 oz broccoli florets
- 12 oz cauliflower florets
- 12 oz jar roasted red bell pepper, drained
- 1 small can (2.25 oz) sliced black olives, drained
- 2 oz grape tomatoes
- 12 oz marinated mozzarella cheese balls, drained
- ½ cup olive oil
- ¼ cup red apple vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- pinch of salt
- ¼ cup grated parmesan cheese
- ¼ cup chopped walnuts
Instructions
- Prepare the dressing by combining olive oil, red apple vinegar, Dijon mustard, dried oregano, red pepper flakes, and salt in a mason jar or small bowl. Shake well and set aside.
- Chop broccoli and cauliflower into bite-sized pieces if necessary; halve grape tomatoes.
- In a large mixing bowl, combine broccoli florets, cauliflower florets, roasted peppers, grape tomatoes, marinated mozzarella balls, black olives, parmesan cheese, and walnuts.
- Pour the prepared dressing over the salad mixture and gently toss until evenly coated.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://cookingwithmia.com/broccoli-cauliflower-salad/