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Broccoli and Cauliflower Salad
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Chef :
Cathy Roets-RichterBroccoli and Cauliflower Salad
I never had grapes in my house today, but I did have a cooked corn on the cob left over from yesterday. So I cut it off the cob and tossed it in. Won't be quite as nice as grapes, but it'll do. The grapes add a nice sweet crunchy touch
Ingredient
Food ration :
8 servingsCooking time :
20 mins
1 head
Broccoli
1/2 head
Small cauliflower
1/2 packages
Streaky bacon
1/4 cup
Almond slivers unsalted
1/3 cup
Pecan nuts roughly chopped
1/3 cup
Plain thick full cream yoghurt
1/4 cup
Rice vinegar
1 tbsp
White wine vinegar
1/4 cup
Sugar (white)
Cooking instructions
* Step 1
Separate broccoli and cauliflower into reasonably small florets. Rinse well. Place in casserole bowl with lid and microwave in hi for no more than 2 minutes. Lift the lid immediately so that veggies don't carry cooking. You want them still very crunchy but not quite raw
* Step 2
In a frying pan fry bacon until crisp and set aside on paper towel to drain all fat
* Step 3
Rinse grapes and if they're small toss them in with the broccoli and cauliflower. If they're quite large cut them in half first.
* Step 4
Chop onion finely and add to other ingredients
* Step 5
Add the almonds and pecans
* Step 6
Cut up bacon with kitchen scissors and add
* Step 7
In s small bowl whisk the dressing ingredients together and spoon over the broccoli mixture. Refrigerate for a couple of hours or overnight
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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