Cauliflower Salad
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/04/FH-Cauliflower-Salad_DSC0301Watermarked.jpg)
Ingredients:
- 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
Directions:
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.
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
20 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
none
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
5 cups
![](https://eatgathergo.org/wp-content/uploads/2021/04/Cauliflower-Salad-Label_ENG_9.12.16.jpg)
![Learn more code](https://eatgathergo.org/wp-content/uploads/2024/07/EGG-QR.png)
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).