Broccoli and Cauliflower Salad
📜 Collection: Unknown Twenty One | ✍️ Attribution: Unattributed | 📂 Category: Salads A crisp and refreshing cold salad featuring fresh broccoli, cauliflower, and carrots tossed with kidney beans and mozzarella in a simple herb vinaigrette. Perfect for summer picnics, potlucks, or as a healthy make-ahead side dish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 2 hours | 8 servings |
🔪 Key Equipment
- Large mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
Dressing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | White Vinegar | None |
| 1/2 cup | Oil | None |
| 1 tsp | Dried Oregano | None |
| 2 cloves | Garlic | minced |
Salad Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Broccoli florets | fresh |
| 2 cups | Cauliflower florets | fresh |
| 2 medium | Carrots | cut in thin strips |
| 16 oz | Kidney Beans | drained |
| 2 cups (8 oz.) | shredded Mozzarella Cheese | None |
Instructions
Assembly and Chilling
- In a large mixing bowl, whisk together the 1/2 cup white vinegar, 1/2 cup oil, 1 tsp dried oregano, and 2 cloves minced garlic until well combined.
- Add the 2 cups broccoli florets, 2 cups cauliflower florets, and 2 medium carrots cut in thin strips to the bowl, and toss thoroughly to coat the vegetables in the dressing.
- Gently fold in the 16 oz drained kidney beans and 2 cups shredded Mozzarella cheese, tossing lightly to distribute evenly.
- Cover the bowl tightly and chill in the refrigerator for 2 to 3 hours to allow the flavors to meld, stirring occasionally to redistribute the dressing.
💡 Make-Ahead & Storage: This salad is best made a few hours in advance so the vegetables can marinate. Store covered in the refrigerator for up to 3 days.
Original Recipe Scan
