I came across the base recipe for this fine winter salad on the Taste of Home web site, and was kinda impressed by how little sugar was added to the dressing, and how the author refrained from adding shredded cheese and/or bacon; both tasty additions, but sometimes, you just want an everyday salad – tho’ I’m thinkin’ about adding some good bacon for feast day munching.
I made a few, minor, tweaks; subbing in salad vinegar for plain ole white, and adding some other seasonings. Nice salad.
INGREDIENTS
Salad:
•1 cup red onion, chopped
•4 cups broccoli florets
•4 cups chopped cauliflower
•1 cup diced grape tomatoes
Dressing:
•1 cup mayonnaise
•1/2 cup sour cream
•2 tbsp sugar
•1 tbsp salad vinegar
•1/2 tsp seasoned salt
•1/2 tsp black pepper*
•1/2 tsp Aleppo pepper
*I used this Pepper-Orange Seasoning from my favorite Spice House.
Combine the dressing ingredients together in a bowl (I used the beaker that came with my immersion blender) and whisk or blend together until smooth.
Set aside.
Toss the salad ingredients together in a large mixing bowl, then add the dressing and toss again to coat.
Transfer to a covered bowl and stash in the fridge for at least two hours, to allow the flavors to blend, before serving.
Simple, tasty salad that you might could even get some of the kiddies to sample.
I also like the fact that it is better if you make and dress it ahead of time, so there’s one last thing you need to fuss with when finishing up dinner.
Or lunch – this could be a nice pitch in lunch salad; tho’ I am pretty certain that my favorite mom-in-law would add cheese and bacon, and mebbe some raisins, too.
Not that there’s anything wrong with that.
Note: I started my holiday break a bit early this week by succumbing to whatever has hit Chicagoland in the way of bugs this month; but now will be taking off the next two weeks to spend time with family and friends.
Happy Holidays and Merry New Year to all!