Broccoli 'N' Cauliflower Salad

This is one of my very favorite salads. It was originally published in Southern Living Magazine (contributed by Carolyn Gower of Columbia, South Carolina.)

Broccoli 'N' Cauliflower Salad

1 small head cauliflower, broken into florets
1 pound broccoli, broken into florets
1/2 pound fresh mushrooms, sliced
1 small purple onion, sliced and separated into rings
2 stalks celery, sliced
1 cup vegetable oil (I use canola.)
1/2 cup white wine vinegar
1/2 cup sugar (I use 1/4 cup or less.)
1 Tbsp. Italian seasoning
2 tsp. dry mustard
1 tsp. salt
lettuce leaves (optional)

Combine first 5 ingredients in a large bowl; set aside. Combine oil and next 5 ingredients, stir well, and pour over vegetables. Toss gently to coat; cover and chill 3 hours, stirring occasionally.  Serve with a slotted spoon over lettuce, if desired.

Yield: 8 to 10 servings.

Julie's Notes: I use less sugar than the recipe calls for (1/4 cup or less) and less oil (3/4 cup.)

Broccoli Salad

Broccoli is a vegetable staple in my home all year round. It keeps well in the fridge, it's packed with nutrients, and everyone likes it. Fresh trumps cooked most days.

Broccoli Salad

4 cups chopped fresh broccoli
1 medium-sized purple onion, chopped
1/4 cup chopped fresh dill
2 T capers, drained
Dressing
1/4 cup pecans, toasted (optional)

TOSS together first 5 ingredients. Cover and chill 30 minutes. Sprinkle with pecans before serving, if desired. Yield: about 5 cups

Dressing:
1/3 cup balsamic vinegar
1/4 cup olive oil
1 garlic clove, minced
1/2 T sugar
1/2 T salt
1/4 tsp. pepper

WHISK together all ingredients. Yield: about 2/3 cup.

Julie's Notes: I wish I knew the source for this salad, but I don't. I've been making it for a few years and can't recall where I acquired it.

Marinated Broccoli

One of our family's favorite side dishes is marinated broccoli. It is simply raw broccoli cut into bite-size pieces and marinated over night in a vinaigrette. Quick, easy, and healthy. We always fall back to this recipe for company and family dinners alike.

Marinated Broccoli

1 lb. fresh broccoli--wash, cut into bite-size pieces

Mix together:

1/2 cup cider vinegar

1/4 cup oil

1 1/2 tsp. salt

1 1/2 tsp. pepper

1 1/2 tsp. sugar

1 1/2 tsp. dry dill weed

1 1/2 tsp. garlic salt

Pour over broccoli and marinate 24 hours in refrigerator. Turn a few times. Enjoy!

Julie's notes: Add grape or cherry tomatoes just before serving, if desired. Always use cider vinegar. Marinating this in a ziplock bag works really well.