Broccoli and cauliflower salad

While it is time consuming to chop all of the vegetables, this recipe is worth it. Take it on a picnic or to a potluck, but do not let it sit at room temperature too long since it contains mayonnaise. If you have the time, refrigerate this beautifully colored salad 24 hours in advance for a better flavor. The feta dressing, which is based on an old Gourmet recipe, makes 1 1/2 cups and can be used for any type of salad.

  
    Recipe serves
    Active time
    Total time
  

    8 – 10 people
    30m
    30m
  

  
    Ingredients
  
    1 small head broccoli, cut into small pieces
  
    1 small head cauliflower, cut into small pieces
  
    1 small red or green bell pepper, cut into small pieces
  
    2 carrots, peeled and cut into small pieces
  
    1 celery stalk, cut into small pieces
  
    4 green onions, cut into small pieces
  
    1/2 teaspoon dried basil
  
    1/2 teaspoon salt
  
    1/2 teaspoon pepper
  
    2/3 cup feta cheese pieces
  
    2 tablespoons buttermilk
  
    2 tablespoons olive oil
  
    2 tablespoons water
  
    1 tablespoon honey
  
    1 tablespoon mayonnaise

  
    Instructions
  
    • Combine all the chopped vegetables in a large bowl.
  
    • Combine the remaining ingredients in a jar and shake to combine.
  
    • Add the dressing to the vegetables and mix well. Refrigerate 24 hours, if possible.

  
    Variations
  
    • Use a differernt dressing.
  
    • Add chopped olives, cucumbers, and pepperoncinis.

  
    Storage
  
    • Cover and refrigerate 3 – 5 days.

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