Yield: 2
Broccoli Cauliflower Salad
Some vegetables wilt or get soft when dressed, but the broccoli and cauliflower in this salad stay firm in the refrigerator, making it perfect for meal prep.
Ward, Terri. Alkaline Diet Meal Prep: 6 Weekly Plans and 75 Recipes for Ready-to-Go Meals (p. 56). Rockridge Press. Kindle Edition.
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
- 2.5 cups broccoli, florets and sliced stems
- 2.5 cups cauliflower, florets and sliced core
- 1/2 cup hazelnuts, raw, roughly chopped
- 1 red bell pepper, chopped
- 12 pimento stuffed olives, sliced
Instructions
- In a large bowl, combine the broccoli florets, cauliflower florets, hazelnuts, and olives. Toss with the dressing.
Notes
STORAGE: Divide into 4-cup containers and refrigerate up to 4 days after the dressing is made.
*SHORTCUT: You can use store-bought ranch dressing, preferably a vegan one.
VARIATION: lightly blanch or steam broccoli and cauliflower
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 309Total Fat: 23gSaturated Fat: 2gUnsaturated Fat: 20gSodium: 452mgCarbohydrates: 23gFiber: 10gSugar: 8gProtein: 11g
