Broccoli-Cauliflower Tossed Salad
A vibrant, crunchy salad featuring steamed broccoli and cauliflower tossed with fresh lettuce, sweet red peppers, and a zesty lemon chicken broth dressing. Perfect for light, healthy meals.
Ingredients
- 2 1/2 cups fresh broccoli florettes
- 2 1/2 cups fresh cauliflower ⓘ
- 5 cups torn lettuce ⓘ
- 1 cup chopped sweet red pepper ⓘ
- 1/4 cup canned low sodium chicken broth, undiluted ⓘ
- 1/4 cup water ⓘ
- 1 clove garlic, minced ⓘ
- 2 tablespoons lemon juice
- 1 tablespoon olive oil ⓘ
- 1 to 1 1/2 teaspoons crushed red pepper ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- Steam broccoli and cauliflower over boiling water for 4 to 5 minutes until crisp and tender.
- Transfer steamed vegetables to a large bowl.
- Add torn lettuce and chopped sweet red pepper to the bowl.
- Gently toss the vegetables to combine.
- In a small jar, combine chicken broth, water, minced garlic, lemon juice, olive oil, crushed red pepper, salt, and pepper.
- Cover the jar tightly and shake vigorously to blend the dressing.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately.
Tips & Substitutions
For a heartier salad, consider adding cooked quinoa or chickpeas. If you want a milder flavor, you can substitute the crushed red pepper with a pinch of paprika. Fresh herbs like parsley or cilantro can also enhance the flavor profile. Make sure to steam the broccoli and cauliflower just until tender to maintain their vibrant color and crunch.
Serving Suggestions
This salad pairs beautifully with Chicken With Lots Of Garlic for a complete meal. For a refreshing touch, serve it with a side of whole grain bread or a light soup. You can also add grilled chicken or tofu for extra protein, making it a versatile dish for lunch or dinner.
Storage & Reheating
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the lettuce to wilt, so consider keeping it separate until ready to serve. If you want to reheat the vegetables, do so gently in the microwave for short intervals to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Cauliflower Tossed Salad contains roughly 144 calories, with 7g protein, 30g carbohydrates, and 2g fat. It is an excellent source of vitamin C (381% of the Daily Value), dietary fiber (43% of the Daily Value), and potassium (24% of the Daily Value), and a good source of vitamin A and protein. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli and cauliflower instead of fresh?
Yes, you can use frozen broccoli and cauliflower, but be sure to thaw and drain them well to avoid excess moisture in the salad. Adjust the steaming time accordingly, as frozen vegetables may cook faster than fresh ones.
Is there a way to make this salad vegan?
Absolutely! Simply replace the chicken broth with vegetable broth and ensure that your ingredients, like the olive oil and spices, are vegan-friendly. This salad will still be delicious and nutritious without any animal products.
Can I prepare this salad in advance?
Yes, you can prepare the steamed vegetables and the dressing separately in advance. Store them in airtight containers in the refrigerator. Combine them with the lettuce and sweet red pepper just before serving to keep everything fresh and crisp.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).