Broccoli and Cauliflower Italian Salad

My husband, Ole, and I have been making this crunchy, colorful, nutritious salad for a number of years. It’s consistently remained his all-time favorite! I’ve often brought it to potlucks or served it at family gatherings. It travels well and is a good choice for summer picnics. CJK

Broccoli and Cauliflower Italian Salad

(Carol Jessen-Klixbull)

1 head broccoli

1 head cauliflower

1 pint bite-sized tomatoes*

1 (6 oz.) can pitted ripe black olives, drained

2 (5 oz.) cans whole water chestnuts, drained

Italian dressing**

Cut broccoli and cauliflower into bite-sized florets. Add the tomatoes, olives and water chestnuts. (Cut the water chestnuts in two if they are too large for one bite.) Combine salad ingredients with desired amount of Italian dressing.**

Yield: 16 servings

A note from Carol: *Smaller cherry tomatoes or grape tomatoes work well for this recipe. Use bite-sized tomatoes so there is no need to cut them. Cutting them would definitely change the dynamics of the salad! (You don’t want to do that — do you?)

**Over the years I’ve tried all kinds of bottled Italian dressings for this salad and each one has added it’s own distinct flavor. (If you have a favorite brand, that’s exactly the one for you to use.)

I like making my own dressing beginning with a Good Seasons Zesty Italian packet. I follow the directions and prefer to use apple cider vinegar. (I often choose the “to prepare with less oil” option on the package.) Additionally, I don’t overdo the amount when adding the dressing to the salad — too much will make the veggies soggy as they marinate. They should remain crisp even though they have been lightly coated with dressing. (Let’s face it — you can always add more dressing for flavor and moistness — but you can’t take it away if you’ve added too much!)

If I’m going to serve a portion of this large salad, I add dressing to that amount only — otherwise the veggies get too soggy and unappetizing by the next day.