Prep 10 mins
Cook 0 mins
A salad recipe from an old cookbook.
- 1 head broccoli, chopped
- 2 heads cauliflower, chopped
- 1⁄2 medium onion, chopped
- 1 (10 ounce) package frozen peas
- 1 1⁄2 cups mayonnaise
- 1 cup sour cream
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon garlic powder
- Blend dressing well and pour over vegetables.
I made this salad for dinner today and both my sis and me enjoyed it. This was the first time Ive ever used raw broccoli and I was surprised at how different it tastes from the cooked one. Still very yummy, though. The dressing is very nice, but I too added some additional spices to jazz it up a bit. Left out the sugar and used mixed italian herbs with some chili powder in them. Really nice! Thanks so much for sharing this refreshing salad with us, Shelby Jo! Made and reviewed for 1-2-3-Hit- Wonders Tag Game April 09.
I enjoyed this a lot. The dressing seemed to need a tiny boost and I added a couple of shakes of Tabasco. That made all the difference to me. That is just a minor adjustment to personal taste. This is a fresh, crisp summer salad that takes almost no time to make if you start with broccoli and cauliflower that is already in floweretts. I used fat free sour cream and low fat/cholesterol free mayo and a tiny bit of Splenda to make it uber healthy. It's a winner. Made for Photo Tag.
This was really good, and I like the creaminess of the dressing. I added another two heads of broccoli because the batch I bought were kind of small, and I really like broccoli. I will definetely make this again.