Broccoli & Cauliflower Salad

Total Time
20mins
Prep 10 mins
Cook 10 mins

This is quick and easy to prepare and goes beautifully with Veal & Leek Scallopine, also in my recipes. Taken from an Aussie magazine.

Ingredients Nutrition

Directions

  1. Cook vegetables in boiling salted water (or steam) until tender, then drain.
  2. Combine vinegar, olive oil and spring onions in a bowl, season to taste and whisk well.
  3. Combine vegetables, pinenuts and currants, pour dressing over and toss well.
  4. Serve with Veal and Leek Scallopine (see my recipes).

Reviews

(1)
Most Helpful

I tagged this recipe as part of the Aussie/NZ tour. I only looked at the ingredients when selecting the recipe and started chopping before I read the directions :/ so I turned this into a raw salad. In spite of my mistake, the salad is excellent and I was very happy with it. We liked the crunchiness and the flavor contrasts alot. I did add a grated carrot, some salt and pepper, and a tiny bit of sugar. This is a definite repeat. Thank you for sharing your salad!

Susie D April 02, 2006

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