Broccoli Cauliflower Pepita Salad recipe
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- 3 cups coarsely diced broccoli 3 cups coarsely diced cauliflower 1 red bell pepper, diced ½ cup diced onion ½ cup shelled roasted pumpkin seeds (pepitas) ½ cup light mayonnaise ½ cup plain nonfat Greek yogurt 2 tablespoons red wine vinegar 2 tablespoons coconut palm sugar 1 teaspoon Dijon mustard ½ teaspoon salt
Nutrition Info
- 125.1 caloriescarbohydrate: 10.4 gcholesterol: 6.4 mgfat: 8.3 gfiber: 2.1 gprotein: 3.9 gsaturatedFat: 1.7 gservingSize: -sodium: 250.6 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Broccoli Cauliflower Pepita Salad
Directions
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Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.
Whisk mayonnaise, yogurt, red wine vinegar, palm sugar, Dijon mustard, and salt together in a separate bowl, drizzle over the broccoli mixture and toss to coat.
Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.