Broccoli and cauliflower salad with dill and feta

By grammadot

Purple cauliflower makes a nice color contrast here, but white works well also.

Ingredients

• 8 cups small broccoli florets
• 8 cups small purple or white cauliflower florets
• 1/2 cup each mayonnaise, plain Greek yogurt
• 1/2 teaspoon salt or to taste 1/2 cup finely crumbled feta cheese
• 1/4 cup finely chopped red onion, rinsed, drained
• 1/4 cup chopped fresh dill
• 3/4 cup dried cranberries or raisins
• 1/3 cup shredded firm feta cheese or Parmesan
• 1/4 to 1/3 cup toasted, salted sunflower seeds
• 3 To serve, stir in shredded feta. Garnish with sunflower seeds.

Preparation

Step 1

1 Heat 2 large pots of salted water to a boil. Add broccoli to one and cauliflower to the other. Cook, stirring occasionally, until crisp-tender, about 3 minutes for the broccoli and 4 for the cauliflower. Drain; rinse under cold water to stop the cooking. Drain well. (Refrigerate covered up to 1 day.)

2 Mix mayonnaise, yogurt and salt in the bottom of a large bowl. Stir in 1/2 cup crumbled feta, onion and dill. Add broccoli, cauliflower and cranberries. Stir gently until coated. Refrigerate up to 2 hours.

3 To serve, stir in shredded feta. Garnish with sunflower seeds.