While many vegetable prices are through the roof this time of year, salad ingredients are less, or at least I think so. Romaine, Bibb, spinach and tender leaf greens seem to be reasonable. Tomatoes are priced right, they just don’t taste that great. Spring onions, cucumbers, radishes, young carrots – everything looks to be normally priced.
As I make my way around the aisles, filling my basket with produce, my eye sparkles from the glow of mounds coming from beautiful, bright green broccoli. And, it’s price at a steal. Next to it are big heads of cauliflower, so pearly white I need to pop my sunshades back on. Seriously, these are some beauties. Then I head over to the onions – red, yellow, white, sweet – all imported of course and all over $2.98 a pound. Now, what’s going on with that! Bell pepper are out of site too. Don’t get me started on that one. So, I quickly decided to keep my produce buying to what I had in the basket.
This is a nice change of pace, a great marinated salad that is better if left overnight in the fridge. I just didn’t have that much time and it still tasted really great. Hope you will give it a try. I’m sure you will change it up a bit, to suit your own taste, use low-fat if desired, I just didn’t have any ….
Cauliflower Broccoli Salad
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup sugar
1/4 cup light olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1 head cauliflower, cut in pieces
1 bunch of broccoli, cut in pieces
1 red onion, halved then sliced
Sesame seeds, crumbled bacon or croûtons -optional
Make the dressing by combining the first eight ingredients until smooth. Pour over vegetables and let set at least a couple of hours or overnight. Serve with a sprinkle of sesame seeds, crumbled bacon or croûtons if desired.