Recipe: Crunchy Cauliflower Salad

If you prefer gently cooked vegetables instead of raw, blanch the cauliflower and broccoli in a large pot of boiling, salted water for about 2 minutes. Drain well and let cool before adding to salad. Or, use frozen vegetables. Just thaw, drain well and pat dry.


1/3 cup (75 ml) plain yogurt

1/3 cup (75 ml) mayonnaise

2 Tbsp (30 ml) freshly squeezed lemon juice

½ tsp (2 ml) paprika

salt and pepper, to taste

2 cup (500 ml) small cauliflower florets

1 cup (500 ml) small broccoli florets

1-1/2 cup (375 ml) strips grilled or cooked chicken breast

1-1/2 cup (375 ml) cherry tomatoes, cut in half

1 cup (250 ml) shredded old Canadian cheddar cheese

1/3 cup (75 ml) thinly sliced red onion


- In a large bowl, combine the yogurt, mayonaisse, lemon juice, paprika and salt and pepper to taste. Add cauliflower, broccoli, chicken, tomatoes, cheese and red onion. Toss gently to coat. Let stand a few minutes before serving.

Recipe courtesy of The Food Network