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Salad

Salad recipe image
This complex salad combines fresh, crisp vegetables with tangy and creamy elements for a satisfying meal. The dish features raw broccoli, cauliflower, and cucumbers marinated in a sweet vinegar dressing, alongside a rich creamed cucumber side. It delivers a refreshing crunch balanced by savory depth. Perfect for potlucks, summer picnics, or as a hearty side dish for grilled meats. Simple to assemble with common pantry staples, this recipe offers a delightful mix of textures and flavors.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 617.1
Dietary: Gluten-free, Vegetarian
Description
This complex salad combines fresh, crisp vegetables with tangy and creamy elements for a satisfying meal. The dish features raw broccoli, cauliflower, and cucumbers marinated in a sweet vinegar dressing, alongside a rich creamed cucumber side. It delivers a refreshing crunch balanced by savory depth. Perfect for potlucks, summer picnics, or as a hearty side dish for grilled meats. Simple to assemble with common pantry staples, this recipe offers a delightful mix of textures and flavors.
Ingredients
  • 1 Lg. cauliflower
  • 2 Bunches broccoli
  • 1 Purple onion
  • 1 Onion
  • 1 C. oil
  • 3/4 C. sugar
  • 1/4 C. vinegar
  • 1 Teaspoon. poppyseed
  • 4 Leaves Romaine lettuce, torn
  • 2 Radishes, sliced thin
  • 1/4 C. zucchini, sliced
  • 3 Cherry tomatoes, halved
  • 2 Lg. cucumbers (peeled and sliced)
  • 2 Tbsp. vinegar
  • 2 Teaspoon. salt
  • 1 Med. onion
  • 1/4 C. sour cream
  • 1/4 C. real mayonnaise
Directions
  1. 1
    Cut the cauliflower and broccoli into small bite-sized pieces.
  2. 2
    In a medium bowl, combine the oil, sugar, vinegar, and poppy seeds to create a marinade.
  3. 3
    Add the chopped broccoli, cauliflower, and purple onion to the marinade and mix well.
  4. 4
    Let the vegetables marinate in the refrigerator for at least 30 minutes or until ready to serve.
  5. 5
    For the creamed side, combine the sliced cucumbers, vinegar, salt, and chopped medium onion in a bowl.
  6. 6
    Stir in the sour cream and mayonnaise until the cucumber mixture is evenly coated.
  7. 7
    Arrange the torn romaine lettuce leaves on salad plates.
  8. 8
    Top with the marinated broccoli and cauliflower, sliced radishes, zucchini, and cherry tomatoes.
  9. 9
    Serve the creamed cucumber mixture on the side or spooned over the salad.

Nutrition Facts

Amount Per Serving
Calories 617.1kcal
% Daily Value *
Total Fat 49.9g77%
Saturated Fat 8.3g42%
Cholesterol 6.7mg3%
Sodium 6575.7mg274%
Total Carbohydrate 43.0g15%
Dietary Fiber 3.6g15%
Sugars 35.8g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The marinated vegetables keep well in the refrigerator for up to 3 days, allowing the flavors to meld.

You can substitute the purple onion with red onion for a similar sharp flavor and vibrant color.

For a lighter version, use Greek yogurt instead of sour cream and mayonnaise in the cucumber side dish.

Ensure cucumbers are peeled to prevent a bitter skin and improve the creamy texture.

Keywords: salad, vegetables, broccoli, cauliflower, cucumber, romaine, tomato, onion, vinegar, mayonnaise, cream, fresh, crunchy, marinated, side dish, potluck, lunch, picnic, healthy, easy
Read it online: https://www.chefs-mate.com/recipe/salad-18/