Here is my version of broccoli cauliflower salad. I hope you enjoy it as much as I do.
Nutrition facts: Anti inflammatory properties in broccoli, cauliflower, onion, olive oil, apple cider vinegar & pepper.
Protein & calcium in Greek Yogurt.
Fiber & antioxidants in broccoli, cauliflower & raisins.
Broccoli helps lower cholesterol, has Vitamins C, D, A &
K.
Cauliflower has beta carotene, Vitamins C, K & B6.
Onions are rich in polyphenols, flavonoids & quercetin
which make them very heart healthy. Help lower cholesterol & blood sugar,
helps prevent blood clots & increases bone density. Also has Vitamins C
& B6.
Raisins have boron for strong bones and help protect eyes from macular degeneration.
BROCCOLI
CAULIFLOWER SALAD
1 head of broccoli, cut into bite size pieces (or 2 bags of precut broccoli & cauliflower)
1 head of cauliflower, cut into bit size pieces
½ red onion, chopped
½ cup raisins
DRESSING
¾ cup Mayo with Olive Oil
¼ cup Plain Greek Yogurt
1 tbsp apple cider vinegar
1 tsp lime juice
1 tbsp orange juice
¾ cup Stevia or Ideal
1 tsp salt
1 tsp cayenne pepper or Louisiana Hot Sauce
Add all dressing ingredients to small bowl & whisk
together until completely smooth. If dressing is a little thick, add a couple
of teaspoons of milk to thin it out.
Place broccoli, cauliflower, onion & raisins in a large
bowl. Pour dressing over veggies & mix until thoroughly coated.
Refrigerate at least a few hours before serving, preferably
overnight. Taste better the longer it sits.
OPTIONS – For extra flavor you can add a few pieces of
crispy crumbled bacon, dried cranberries, sunflower seeds, walnuts or pecans.
Have a wonderful and safe Memorial Day weekend.
EATING TO LIVE, NOT LIVING TO EAT
Lori
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