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Ingredients
Salad veggies:
1 small head of cauliflower (about ½ pound)
1 large head of broccoli (about ½ pound)
¼ cup thinly sliced red onion
1 cup cherry tomatoes- halved (optional)
1 cup sliced mushrooms- white button or baby portabella (optional)
For the Dressing:
½ cup olive oil
3 TBSP apple cider vinegar
3 TBSP honey
½TBSP onion powder (YES that is Tablespoon, not teaspoon)
¼–½ tsp salt (start with 1/4 tsp and add more if desired)
½ tsp paprika
¼–½tsp celery seed (start with 1/4 tsp and add more if desired)
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Salad veggies:
225 gram cauliflower (1 small head)
225 gram broccoli (about 1 large head)
30 gram red onion, thinly sliced
150 gram cherry tomatoes, halved
90 gram sliced mushrooms – white button or baby portabella (optional)
For the Dressing:
120 ml olive oil
3 TBSP (45 ml) apple cider vinegar
3 TBSP (63 ml) honey
½ TBSPp (7.5 ml) onion powder
(¼–½ tsp, start with (1.25–2.5 ml salt). Start with 1/4 tsp and add more if desired)
½ tsp (2.5 ml) paprika
¼–½ tsp, to taste (1.25–2.5 ml) celery seed. Start with 1/4 tsp and add more if desired)
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Instructions
- Mix all dressing ingredients together until smooth. Allow it to sit on the counter for at least 30 minutes while you prepare your vegetables. (This is to make sure the salt and honey are dissolved and well incorporated)
- Chop the broccoli and cauliflower into bite sized pieces. Do the same with the tomatoes and mushrooms if using.
- Thinly slice red onion.
- Toss the veggies together with the dressing. Refrigerate for at least 1 hour before serving. The longer it sits, the better it gets!
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Nutritional Info
Storage
This is a fantastic make-ahead salad. It keeps very well in the fridge and actually gets better as it sits.
Notes
If you choose to add tomatoes and/or mushrooms, make sure to use extra dressing. An additional half batch of dressing will work if using the amounts suggested above.




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