Sally'S Salad
A vibrant broccoli and cauliflower salad with a tangy poppy seed dressing, perfect for light lunches, picnics, or as a refreshing side dish for any occasion.
Ingredients
- 1/4 cup sugar ⓘ
- 1/4 cup cider vinegar ⓘ
- 2 tablespoons Puritan oil ⓘ
- 1 teaspoon dry mustard ⓘ
- 1 1/2 teaspoons poppy seed
- pepper to taste ⓘ
- 1 (1 lb.) bag frozen broccoli or 1 lb. fresh broccoli ⓘ
- 1 (1 lb.) bag frozen cauliflower or 1 small head fresh cauliflower ⓘ
- 2 stalks celery, chopped very fine ⓘ
- 1 small jar chopped pimento, drained ⓘ
- 1 small carrot, grated ⓘ
- 1 (10 oz.) package frozen peas, cooked and drained
- sliced fresh mushrooms ⓘ
Instructions
- Make a marinade by combining sugar, cider vinegar, Puritan oil, dry mustard, poppy seed, and pepper.
- Stir over heat until the sugar dissolves.
- Allow the marinade to cool.
- Cook or prepare fresh broccoli and cauliflower, then drain if cooked.
- Combine the vegetables with optional chopped celery, drained chopped pimento, grated carrot, cooked peas, and sliced fresh mushrooms if desired.
- Pour the cooled marinade over the salad ingredients and toss to coat.
- Chill before serving.
Nutrition & Diet Analysis (per serving)
519
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).