by Elise Schwartz | June 27, 2011 2:14 PM
I’m closing out Picnic Recipe Week with a yummy favorite, sure to please the kids. I’ve cleaned up the classic broccoli-cauliflower-ranch salad to make it Advanced Plan. Don’t be intimidated at making your own ranch dressing!! You’ll see my recipe below is simple and easy to put together. (See more easy salad dressing options here.) Hope you have enjoyed this fun week of summer inspiration! I sure had fun creating these tasty salads for you! Enjoy!
Broccoli Cauliflower Salad
Makes 6 Servings
BUTTERMILK RANCH DRESSING
1 cup organic plain Greek yogurt (full-fat)
1 cup raw milk (full-fat)
1 1/2 Tbsp fresh lemon juice
1/4 cup Healing Cuisine Mayonnaise
1 tsp garlic powder
1 Tbsp onion powder
1/2 tsp dried basil
1/2 tsp celery salt
2 Tbsp fresh dill, chopped
2 cups organic cauliflower florets, diced
2 cups organic broccoli florets, diced
1/3 cup organic celery, finely chopped
1/3 cup green onion, finely chopped
1/2 cup raw cheddar cheese, shredded (optional)
1/2 cup raw sunflower seeds or chopped raw cashews (optional)
1.) Prepare the buttermilk ranch dressing: In glass measuring cup, add milk and lemon juice and let stand for about 5 minutes (turns the milk into a buttermilk substitute). Add Greek yogurt, mayonnaise, garlic powder, onion powder, basil, celery salt, and 1 Tablespoon of dill into blender. Pour lemon/milk mixture into blender. Blend until thoroughly combined. By hand, stir in remaining 1 Tablespoon of fresh dill. Transfer to small bowl, cover, and let stand in refrigerator for at least one hour to allow flavors to blend. (Sometimes I let it sit over night. OR stop here for a great ranch dip!)
2.) When dressing is ready, add all ingredients to a large bowl. Toss well to combine. Refrigerate at least 2 hours before serving (over night is best). Stir and toss again before serving.
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