I didn’t really know what I wanted to do, but I knew the woman I wanted to become.
DIANE VON FURSTENBERG
I don’t know if anyone noticed, but I kind of took a week off from cooking. Blame it on being sick, traveling, or friends’ birthdays, but I did a lot of eating out last week. So this week is going to be all about the fresh produce, like the kind that comes crawling with caterpillars from our backyard.
Chris did not find the bugs in his salad to be as amusing, discarding them in a bush where they belong.
At least I didn’t have to worry about dodging the bugs when it came to my side dish, since the produce came straight from the grocery store (Wal-Mart wouldn’t dare have bugs in their food).
Broccoli Cauliflower Salad
3 cups broccoli, chopped
2 cups cauliflower, chopped
1 cup onion, chopped (optional)
1 cup golden raisins
½ cup Greek yogurt
½ cup mayonnaise
¼ cup agave nectar
2 Tablespoons apple cider vinegar
1. In a large bowl combine broccoli, cauliflower, and onion.
2. Top with raisins.
3. Mix in yogurt, mayonnaise, agave nectar, and vinegar. Chill for 30 minutes.
My perfect dinner plate includes a huge portion of veggies, so this broccoli salad fit right in tonight.
This cool, sweet salad leaves my taste buds wanting more on a hot, summer night, and since it is made with healthy Greek yogurt, I don’t mind piling it up.
Almost every bite has a chewy raisin paired with the crispy vegetables. That’s my kind of salad!
Tonight there wasn’t a clean plate in the house. Yummy!
What’s your favorite dinner side?