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.
Tips & Substitutions
For a vibrant salad, consider using fresh vegetables when possible, such as fresh broccoli and cauliflower instead of frozen. If you want to reduce sugar, honey or agave syrup can be a great substitute for the sugar in the marinade. Adding nuts or seeds can enhance the texture and flavor. For a lighter option, try using a vinaigrette instead of the sugar-based marinade.
Serving Suggestions
This salad is a great side dish for grilled meats or as part of a potluck spread. It pairs beautifully with Elderberry Pie for dessert, making it a delightful meal option. You can also serve it alongside crusty bread or crackers for a more filling option. For a touch of elegance, garnish with fresh herbs before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad becomes too watery from the marinade, drain excess liquid before serving. This salad is best enjoyed cold, so there's no need to reheat; simply serve it chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Sally'S Salad contains roughly 145 calories, with 4g protein, 16g carbohydrates, and 8g fat. It is an excellent source of vitamin C (76% of the Daily Value) and vitamin A (47% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g 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 different vegetables in Sally's Salad?
Absolutely! You can customize the salad with your favorite vegetables. Bell peppers, zucchini, or even cherry tomatoes can be great additions. Just ensure they are fresh and complement the flavors of the marinade.
Is there a vegan version of the marinade?
Yes! To make the marinade vegan, simply replace Puritan oil with any vegetable oil and use maple syrup instead of sugar. This will keep the flavor profile intact while ensuring it fits vegan recipes.
How long should I let the salad chill before serving?
It's best to chill the salad for at least 1 hour before serving. This allows the flavors to meld together beautifully. However, if time permits, letting it sit for a few hours or even overnight will enhance the taste even more.
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).