Description
A refreshing and vibrant Broccoli Cauliflower Salad featuring an Italian vinaigrette dressing and a mix of colorful ingredients.
Ingredients
Scale
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dijon mustard
- 1/2 teaspoon oregano, dried
- 1/4 teaspoon crushed red pepper flakes
- Pinch of salt
- 12 oz broccoli pieces
- 12 oz cauliflower pieces
- 12 oz jar roasted red bell peppers, without liquid
- 1 small can sliced black olives (2.25 oz), drained
- 2 oz golden or red grape tomatoes
- 12 oz marinated small mozzarella balls, drained
- 1/4 cup parmesan cheese, grated
- 1/4 cup walnuts, chopped
Instructions
- Prepare the Italian Vinaigrette Dressing: Gather all ingredients for the dressing and combine in a jar or bowl. Shake or whisk until well mixed and set aside.
- Chop the Vegetables: Cut broccoli, cauliflower, and roasted red peppers into bite-sized pieces. Slice grape tomatoes in half.
- Assemble the Salad: In a large bowl, combine chopped broccoli, cauliflower, roasted peppers, and grape tomatoes with mozzarella cheese balls, black olives, parmesan cheese, and walnuts.
- Dress and Toss the Salad: Pour the dressing over the salad and toss thoroughly to ensure even coating.
- Serve and Enjoy: Serve immediately or chill in the refrigerator before serving to enhance flavors.
Notes
- This salad can be made ahead of time and stored in the refrigerator for a quick and healthy option.
- For added crunch, consider toasting the walnuts before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg