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Cauliflower and Broccoli Molded Salad

  • Prep 20 min
  • Total 4 hr 0 min
  • Ingredients 13
  • Servings 8

Ingredients

Salad

2
bags (16 oz each) frozen cauliflower florets
1
bag (22 oz) frozen broccoli florets

Soy Dressing

2
tablespoons olive oil
1
tablespoon reduced-sodium soy sauce
1/4
cup balsamic vinegar
1/2
teaspoon chicken bouillon granules
1/4
cup roasted red bell peppers (from a jar), drained, coarsely chopped

Red Pepper Dressing

1/3
cup olive oil
1/2
teaspoon crushed red pepper flakes
2
tablespoons balsamic vinegar or red wine vinegar
1/2
teaspoon chicken bouillon granules
1
teaspoon sugar
2
cloves garlic, finely chopped
2007 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving with Soy Dressing
Calories
170
Calories from Fat
110
% Daily Value
Total Fat
13g
20%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
270mg
8%
Total Carbohydrate
9g
3%
Dietary Fiber
5g
20%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Good for serving as a side dish with your favorite meat! And in your favorite occasion.

Directions

  • 1 Pour water into a 1 1/2-quart bowl to coat inside of bowl; pour out. Place bowl in freezer about 30 minutes or until ice forms.
  • 2 In 4-quart saucepan, heat 1-inch salted water to boiling. Add cauliflower. Reduce heat to medium-low. Cover; simmer 5 to 7 minutes or until cauliflower is crisp-tender. Drain cauliflower; place in ice water to stop cooking process. Drain well; set aside.
  • 3 In same 4-quart saucepan, heat 1-inch salted water to boiling. Add broccoli florets. Reduce heat to medium-low. Cover; simmer 6 to 10 minutes or until broccoli is crisp-tender. Drain broccoli; place in ice water to stop cooking process. Drain well.
  • 4 Remove bowl from freezer. In bowl, place row of broccoli with stems toward center of bowl; add row of cauliflower over broccoli, pressing florets to side of bowl. Continue adding cauliflower and broccoli, alternating rows, filling bowl completely. If necessary, drain and discard any excess liquid. Place plate over vegetables; press down firmly. Place heavy can (such as a 28-oz can of vegetables) on plate. Refrigerate at least 3 hours but no longer than 24 hours.
  • 5 Make soy dressing or red pepper dressing, or both, as desired: In small bowl, stir all soy dressing ingredients until bouillon dissolves. In another small bowl, stir all red pepper dressing ingredients until bouillon dissolves. Refrigerate dressings until serving time.
  • 6 To serve, carefully unmold salad onto serving plate. Carefully pour half of desired dressing on top. Serve with remaining dressing.

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