June 3, 2020

RECIPE: Broccoli and Cauliflower Salad in a Pita Pocket


With the weather being warmer (in the 80's!) I've been craving colder things to eat. And this summer recipe is so nostalgic for me.

My mom showed me how to make this years ago, and I thought it sounded so strange when I read the ingredients. But they all work so well together! This is a delicious lunch--I love to stuff this into a pita pocket. Don't be tempted to skip any of the ingredients--they all work together to make this taste so good!




Here is a printer-friendly copy of the recipe!


Broccoli & Cauliflower Salad in a Pita Pocket

Ingredients:

1-1/2 Tbsp. minced red onion
2 Tbsp. ranch dressing (I like Hidden Valley or Bolthouse Farms)
1 oz. (about 2 Tbsp.) finely shredded cheddar cheese
1/2 cup finely chopped broccoli
1/2 cup finely chopped cauliflower
2 Tbsp. raisins (yes, raisins... trust me!)

Directions:

Combine all ingredients in a bowl and stir mix well. I like to stuff this into a pita pocket for serving, but you can just eat it as it is, right out of the bowl. It sounds like an odd combination of ingredients, but don’t skip any! They work together really well.

To keep it fresh, I store the extra broccoli and cauliflower in a Ziploc bag separate from the other ingredients. Then when I want to make the salad for lunch, I mix the ingredients together.


3 comments:

  1. This sounds yummy! I've had this salad in a bowl, but didn't really think to put it in a pita...good idea for a quick, healthy lunch! Dried cranberries or cherries work in place of the raisins. It's good with added sunflower nuts or slivered almonds too.

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  2. Yum. I've made a version of this salad but with bacon instead of cheese, and using a sweetened mayo based dressing. Too much sugar right now, so I may try this instead. Thanks!

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  3. Oh my heck...I bet crumbled bacon would make that even more delicious!! Yumm-o!!
    Thanks for the recipe. It looks amazing.

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