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Cauliflower and Broccoli Molded Salad Recipe

Ingredients:

  • Cauliflower and Broccoli Molded Salad
    Cauliflower and Broccoli Molded Salad

    Salad

  • Two bags (16 oz each) frozen cauliflower florets
  • One and a half bag (22 ounce) Green Giant® SELECT® frozen broccoli florets
  • Soy Dressing
  • Two tablespoons olive oil
  • One and a half tablespoon reduced-sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 1/2 tsp chicken bouillon granules
  • 1/4 mug roasted red bell peppers (from the jar), drained, coarsely chopped
  • Red-colored Pepper Dressing
  • 1/3 cup olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • Two tablespoons balsamic vinegar or even red-colored wine vinegar
  • 1/2 tsp chicken bouillon granules
  • 1 teaspoon sugar
  • 2 cloves garlic, finely chopped

How to make Cauliflower and Broccoli Molded Salad

  • Pour drinking water right into a One 1/2-quart dish in order to coat inside of dish; put away. Place dish in deep freeze regarding 30 minutes or till glaciers types.
  • In 4-quart saucepan, warmth 1-inch salted water to cooking. Add cauliflower. Reduce heat to medium-low. Include; simmer 5 to 7 moments or until cauliflower is crisp-tender. Deplete cauliflower; devote ice water to prevent cooking procedure. Deplete nicely; put aside.
  • In exact same 4-quart soup pot, warmth 1-inch salted water to boiling. Add broccoli florets. Decrease heat to medium-low. Cover; simmer 6 to 10 moments or until broccoli is crisp-tender. Deplete broccoli; devote ice water to stop cooking food procedure. Deplete nicely.
  • Remove dish through deep freeze. In dish, location row of broccoli along with stems towards center associated with bowl; add strip of cauliflower over broccoli, pressing florets in order to side associated with bowl. Continue adding cauliflower and broccoli, alternating series, filling up dish totally. If required, drain as well as dispose of any kind of extra liquid. Location dish over vegetables; press down securely. Place large may (like a 28-oz can of vegetables) upon dish. Refrigerate a minimum of Three hours but no longer than Twenty four hours.
  • Make soy dressing or red pepper dressing, or even each, as preferred: In small bowl, stir just about all soy dressing ingredients till bouillon melts. Within an additional normal size bowl, mix all red pepper dressing elements till bouillon melts. Refrigerate dressings until helping period.
  • To serve, carefully unmold salad on to helping plate. Carefully pour half of desired dressing on the top. Function along with leftover dressing.
  • Cauliflower and Broccoli Molded Salad is ready to serve.

Prep Time: 20 minutes
Total Time: 4 hours 20 minutes

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