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Nutrition Facts
Serving Size 1 (228g) Recipe makes 4 servings
Calories 87
Calories from Fat 24		(28%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 289mg		12%
Potassium 667mg		19%
Total Carbohydrate 14.0g		4%
	Dietary Fiber 3.7g	14%
	Sugars 4.6g
Protein 4.6g		9%
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By: Sue L

Aromatic Broccoli and Cauliflower Salad

Recipe #285802 | 20 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Feb 11, 2008

My version of a wonderful recipe courtesy of Weight Watchers. Don't tell'em its healthy just let then enjoy the great flavors of this easy side dish. This dish is 1 point per serving and Core.

SERVES 4 (change servings and units)

Ingredients

4 cups cauliflower florets
4 cups broccoli florets
2 medium carrots, cut into 1/4 inch coins
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon cinnamon
1/8 teaspoon crushed red pepper flakes
1 1/2 tablespoons apple cider vinegar
1 small red onion, halved and cut into thin slices
1 teaspoon lemon zest, coarsely grated

Directions

1
Bring a large pot of water to boil and add the cauliflower and carrots. Let cook for 2-3 minutes, add the broccoli. Cook an additional 2 minutes until vegetables are crisp tender.
2
Drain the vegetables without rinsing.
3
Heat oil in a large skillet over medium high heat. Add the spices and let sizzle for a second or two before adding the steamed vegetables and red onion. Let cook just a minute or two until the spices are distributed and the onions have started to wilt.
4
Toss in the vinegar and lemon zest and transfer the salad to a serving bowl. Allow the salad to stand for 10 minutes before serving.

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Featured Reviews for This Recipe

From: Annacia

On Aug 7, 2008

I love the flavors in this. I made it early in the day and let it chill to go along with bison kabobs and Jasmine rice. I was out of red onion and replaced it with green onion (spring onions) because I thought that the yellows would be too strong. My only complaint about this salad is that there isn't enough dressing mix. I made 2 servings and was measuring in 1/8ths and 1/4's of a teaspoon. As the veggies I used were frozen I just defrosted them and mixed the dressing in a 1 ounce portion cup (with everything mixed is was about 1/4 of an ounce) and poured it on the salad veggies and let them chill most of the day. Thanks Toni for a lovely side dish. Made for Photo Tag.

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From: Chef #759715

On Feb 11, 2008

Okay, not the best but when you are looking for bulk food to eat a serving of this is a BIG Serving! After the week of small eating if I just feel like grazing this is tasty, the kids werent thrilled.

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From: sugarpea

On Feb 20, 2008

I tought this dish was loaded with flavor. I made step 3 last about 30 seconds, not another two minutes. I think you'll enjoy this a lot more if the vegetables remain crisp and colorful. Use minimal cooking throughout the process. Excellent and tastes great cold, straight from the frig for lunch the next day.

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