Have kids that don't like to eat veggies? Get them to be big dippers with this salad sure to please the whole family. For ease, prepare the dressing first, blanch the broccoli and cauliflower and then cut up the veggies (except the tomatoes) up to 12 hours ahead. Layer in a large bowl, cover with plastic wrap and chill. Add the tomatoes just before packing for lunch.
Servings: Serves 6
- 2 large stalks broccoli
- 1/2 head cauliflower
- 2 medium Kirby cucumbers
- 3 peeled carrots
- 2 cups grape tomatoes
- 1 bag (6 ounces) cut romaine lettuce
- 3/4 cup salad dressing , such as Rockin' Ranch
Prepare the veggies: Cut the broccoli and cauliflower into small florets. Quarter the cucumbers lengthwise, then seed and slice into 1/4-inch-thick slices. Coarsely chop the carrots and halve the grape tomatoes.
Bring a large saucepan half full of water to a boil. Add the broccoli and cauliflower; reduce the heat and simmer for 2 minutes, drain and cool with cold running water. Transfer the blanched vegetables to a large salad bowl and add the cucumbers, carrots, tomatoes and lettuce. (This can be prepared up to 12 hours ahead; cover and chill.) Pack the salad in containers for lunch, and pack the dressing on the side.
Per serving (without dressing): 63 calories, 0.5 g fat (0 g saturated), 12.5 g carbohydrates, 6 g fiber, 5 g protein