Crunchy Floret Salad Recipe

Cooking Directions

• STEP 1.In a large pot of boiling water, blanch the broccoli florets, cauliflower florets, and carrots for 2 minutes. Drain and rinse with cold water to stop the cooking process.
• STEP 2.In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
• STEP 3.In a large bowl, combine the blanched vegetables and the dressing. Toss well to coat the vegetables evenly.
• STEP 4.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 5.Before serving, give the salad a good toss to redistribute the dressing. Serve chilled.

Cooking Tips

• Make sure to blanch the vegetables for only 2 minutes to retain their crunchiness.
• You can add other vegetables like bell peppers or cherry tomatoes for extra color and flavor.
• For a creamier dressing, you can add a tablespoon of mayonnaise to the dressing mixture.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the Crunchy Floret Salad as a side dish with grilled chicken or fish.
• You can also enjoy it as a light lunch by adding some grilled shrimp or tofu on top.