Crunchy Cauliflower Salad with Cheddar

Our dietitians' favourite

Serve this bright and refreshing salad with fresh bread or grilled pita.

  • Prep: 15 min
Yields 4 servings
crunchy cauliflower salad with cheddar

Ingredients

  • 1/3 cup (80 mL) plain yogurt
  • 1/3 cup (80 mL) mayonnaise
  • 2 tbsp (30 mL) freshly squeezed lemon juice
  • 1/2 tsp (2 mL) paprika
  • Salt and pepper to taste
  • 2 cups (500 mL) small cauliflower florets
  • 1 cup (250 mL) small broccoli florets
  • 1 1/2 cups (375 mL) strips grilled chicken or cooked chicken breast
  • 1 1/2 cups (375 mL) cherry tomatoes cut in half
  • 1 cup (250 mL) shredded Canadian Old Cheddar cheese
  • 1/3 cup (80 mL) thinly sliced red onion

Preparation

In a large bowl, combine the yogurt, mayonaise, lemon juice, paprika and salt and pepper to taste. Add cauliflower, broccoli, chicken, tomatoes, cheese and red onion. Toss gently to coat. Let stand a few minutes before serving.

Tips

If you prefer gently cooked vegetables instead of raw, blanch the cauliflower and broccoli in a large pot of boiling, salted water for about 2 minutes. Drain well and let cool before adding to salad. Or, use frozen vegetables. Just thaw, drain well and pat dry.

Try this salad with any of your favourite Canadian cheeses: Try Provolone, Swiss or Gouda.

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Nutrition

Nutritional Information

per serving
Energy: 311 Calories
Protein: 27 g
Carbohydrate: 12 g
Fat: 18 g
Fibre: 2.9 g
Sodium: 418 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 25 % / 278 mg
Vitamin C: 92 %
Niacin: 35 %
Phosphorus: 32 %
Vitamin B6: 32 %