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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 12 |
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I've made this salad many times over the last 25 plus years and it's always been a hit. It's originally from an issue of Southern Living. You can add some red bell pepper to this as well as thinly sliced carrots. Chilling time is cook time. Ingredients:
4 stalks fresh broccoli |
8 large fresh mushrooms, sliced |
1 medium bell pepper, diced |
3 stalks celery, cut into about 1/2 inch slices |
1 small head cauliflower, broken into bite-sized flowerettes |
1 cup sugar (i've used splenda) |
2 teaspoons dry mustard |
1 teaspoon salt |
1/2 cup cider vinegar |
1 1/2 cups canola oil (i've used less) |
1 small onion, grated |
2 tablespoons poppy seeds |
Directions:
1. Remove flowerettes from broccoli and cut into bite-sized pieces. Reserve stalks for another use or peel and cut into bite-sized pieces and use in salad.
2. Combine broccoli, mushrooms, pepper, celery, and cauliflower in a large bowl and toss lightly.
3. Combine remaining ingredients, mix well, and pour over vegetables.
4. Cover and chill at least 3 hours.
5. *Note: I've put all the dressing ingredients into a food processor along with the onion, diced, and pulsed it to grate the onion. Stir in the poppy seeds and pour over the salad.
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