• 4 cups mixed cauliflower and broccoli florets (fresh or frozen)
• 1 cup celery, diced
• 1/2 cup onion, diced
• 1/4 cup sweet bell pepper, any color, seeded and chopped (about 1/2 a small pepper)
• 1/3 cup light mayonnaise
• 1/3 cup nonfat plain yogurt
• 1 tablespoon prepared mustard
• 1/8 teaspoon each salt and pepper
• 1/4 teaspoon dried dill weed

1. Thaw frozen cauliflower and broccoli and drain liquid. If using fresh vegetables, cook first until barely tender.

2 . Combine cauliflower, broccoli, celery, onion and bell pepper in serving bowl.

3. In a small bowl, mix mayonnaise, yogurt, mustard, salt, pepper and dill.

4. Stir dressing gently into salad. Chill before serving.

Refrigerate leftovers within 2 hours.