Italian Cauliflower and Broccoli Salad

4-5 cups cauliflower (stem removed and broken into flowerets)
4-5 cups broccoli (stem removed and broken into flowerets)
1-2 ounce prosciutto, 1 cup diced (cooked till crisp)
2 ounces sun-dried tomatoes, 1/2 cup diced
1/4 lb provolone cheese, diced small (sharp aged 7 months)

Green Dressing
1 cup mayonnaise
1 teaspoon Grey Poupon mustard, coarse ground
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
2-3 garlic cloves
1 cup scallions (1 cup chopped)
1/2 cup basil leaves
1/2 cup fresh parsley leaves
1/2 cup olive oil
1/4 cup white vinegar

Place all salad ingredients into a large bowl.

Place all dressing ingredients in a blander and blend till smooth.

Pour over salad and toss till will coated.

Chill till ready to use.

Serves 14

Cooking with Basil

Cooking with Basil

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