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Broccoli Cauliflower Salad

Posted Jun 30 2009 5:28pm

This salad is perfect for a summer picnic or pot-luck and a delicious way to get cruciferous broccoli salad vegetables into your diet.  For variety, add another favorite vegetable to this salad.  Grape tomatoes and chopped red onions add a nice twist. 

Serves: 6
Time to Table: 45 minutes

Healing Nutrient Spotlight
Excellent source of vitamin A, vitamin C
Good source of riboflavin, vitamin B-6, folate, selenium

3 cup broccoli florets, loosely packed
3 cup cauliflower florets, loosely packed
2 cups hard-cooked eggs, diced
2 oz. Vegan Gourmet soy cheese cheddar flavored, shredded (or other cheese of your choice)
6 slices bacon, cooked crisp and crumbled
3/4 cup light mayonnaise
2 T. agave nectar
1 to 2 T. white vinegar, to taste

*Use organic ingredients for optimal nutrition.

Blanch broccoli and cauliflower by cooking in boiling water for 1 minute.  Drain in a colander and run them under very cold water.  Drain in colander again and then place vegetables in a single layer on several sheets of paper towels. Pat dry with additional paper towels. In a large salad bowl, layer the broccoli, cauliflower, eggs, cheese and bacon. Prepare the dressing by whisking together the mayonnaise, agave nectar and vinegar. Pour dressing over top and chill for at least 30 minutes. 

234 calories, 7 g protein, 13 g carbohydrates, 17 g fat, 4 g saturated fat, 5 g monounsaturated fat, 7 g polyunsaturated fat, 88 mg cholesterol, 7 g sugars, 1 g fiber, 1168 IU vitamin A, .12 mg thiamin, .18 mg riboflavin, 1.1 mg niacin, .84 mg pantothenic acid, .21 mg vitamin B-6, 61 mcg folate, .33 mcg vitamin B-12, 56 mg vitamin C, 51 mg calcium, 1 mg iron, 20 mg magnesium, .17 mg manganese, 329 mg potassium, 9 mcg selenium, 477 mg sodium, .73 mg zinc

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