Broccoli-Cauliflower Salad

This salad was always one of my favorite summer salads. It's light, It's crunchy, it's both sweet and tangy at the same time and it fills you up. The original recipe called for a mayonnaise dressing but I lightened it up with plain Greek yogurt. If you're dairy intolerant or just don't like the taste of yogurt, using a light mayonnaise thinned with a little 1% milk if necessary would work fine, just adjust the calorie count for it. You can start with this basic salad and then add things. If you need a protein boost, diced hardboiled egg, diced cold chicken, and diced cheddar cheese all go well in this salad.

Broccoli-Cauliflower Salad: 137 Calories for a large bowl


Ingredients:

78 grams chopped fresh broccoli stems and florets
(about 1 cup finely chopped)
122 grams chopped fresh cauliflower stems and
florets (about 1 cup finely chopped)
1/4 cup chopped sweet onion like Vidalia or red
1 Tbl apple cider vinegar
1/2 cup Fage Total 0% plain Greek yogurt
Salt, pepper, sugar substitute

Directions:




Chop broccoli stems and florets into small pieces and place in 3 cup bowl.

 Chop cauliflower stems and florets into small pieces and add to broccoli. Mix well.











Chop onion and add to broccoli-cauliflower and mix well

In a separate small bowl, mix yogurt and vinegar. Add salt and pepper to taste. Add a teaspoon of Swerve or other sugar substitute or add the calories for a teaspoon of sugar or honey. This sweetening is really necessary to offset the vinegar so don't skip it.

Combine the dressing with the vegetables. Refrigerate for at least several hours to allow the vegetables to absorb the seasoning. This salad will keep well in the fridge for a day or two.