Broccoli Cauliflower Pepita Salad

Name: Broccoli Cauliflower Pepita Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 710 milliliters coarsely diced broccoli; 710 milliliters coarsely diced cauliflower; 2 Tbsps coconut palm sugar; 1 teaspoon Dijon mustard; 118 milliliters light mayonnaise; 118 milliliters plain nonfat Greek yogurt; 118 milliliters diced onion; 1 red bell pepper, diced; 2 Tbsps red wine vinegar; 118 milliliters shelled roasted pumpkin seeds (pepitas); 1 teaspoons salt

Broccoli Cauliflower Pepita Salad is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe serves 10. One portion of this dish contains about 4g of protein, 6g of fat, and a total of 99 calories. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. If you have nonfat greek yogurt, salt, mayonnaise, and a few other ingredients on hand, you can make it.

Instructions

Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.

Ingredients you will need

Red Pepper

Pumpkin Seeds

Cauliflower

Broccoli

Onion

Equipment you will use

Bowl

Whisk mayonnaise, yogurt, red wine vinegar, palm sugar, Dijon mustard, and salt together in a separate bowl; drizzle over the broccoli mixture and toss to coat.

Ingredients you will need

Red Wine Vinegar

Dijon Mustard

Mayonnaise

Palm Sugar

Broccoli

Yogurt

Salt

Equipment you will use

Whisk

Bowl

Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Equipment

Bowl

Whisk

Plastic Wrap

Ingredients

Servings:

710milliliters

coarsely diced broccoli 710milliliters

coarsely diced cauliflower 2Tbsps

coconut palm sugar 1teaspoon

Dijon mustard 118milliliters

light mayonnaise 118milliliters

plain nonfat Greek yogurt 118milliliters

diced onion 1

red bell pepper, diced 2Tbsps

red wine vinegar 118milliliters

shelled roasted pumpkin seeds (pepitas)1teaspoons

salt

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Merryvale Carneros Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 23 dollars.

Merryvale Carneros Chardonnay

Our 2007 Carneros Chardonnay is concentrated and intense in style. Aromas of hazelnut, tropical fruit and ripe apple are framed by crisp minerality and sweet toasty oak. The wine is rich and creamy with a lingering finish. Our favorite pairing is cracked lobster with drawn butter and fresh lemon.