BROCCOLI & CAULIFLOWER RIBBON SALAD

Food Service Version

Yield
100 ¼ cup servings

Salad Ingredients
4 heads broccoli and/or cauliflower
4 heads cabbage
2 cups sunflower seeds
1 ⅓ cups raisins
8 cloves garlic
salt and pepper, to taste

Yogurt Ranch (#1)

Yield
3 cups

Ingredients
¼ cup nonfat plain yogurt
1 ¼ cup lowfat buttermilk
½ cup mayonnaise
1 Tbsp. lemon juice
2 ½ tsp. dijon mustard
1 ¼ tsp. onion powder
¾ tsp. garlic powder
2 ½ Tbsp. finely chopped chives
salt and pepper, to taste

Source: GMFTS

Maple Balsamic Vinaigrette (#2)

Yield
3 cups

Ingredients
1 ½  cups olive oil
¾ cup balsamic vinegar
¾ cup maple syrup
1 tsp. salt and pepper

Source: GMFTS

Directions

Salad

1. Trim broccoli, then slice into small pieces.
2. Slice cabbage into strips; a mandolin could be helpful here.
3. Toss broccoli and cabbage with seeds and cranberries or raisins.
4. Press garlic and mix in.
5. Whisk together dressing ingredients and pour over the salad.
6. Add salt and pepper, to taste.

Dressing

1. See two dressings recipes above: Yogurt Ranch or Maple Balsamic Vinaigrette.
2. Combine all ingredients in a mixing bowl.
3. Let chill for at least 30 minutes before serving.
4. For the maple balsamic vinaigrette, make sure it is well-shaken before adding it to the salad.

Source: Smitten Kitchen Blog, edited by GMFTS