Ingredients
Scale
- 4 cups bite-sized broccoli flowerets
- 4 cups bite-sized cauliflower flowerets
- 1/2 red onion, chopped small
- 1 cup crumbled feta cheese (more or less to taste)
- 4 t olive oil
- 1/4 cup mayo
- zest from one lemon
- 3 t fresh lemon juice
- 1 t dijon mustard
- 2 tsp. chopped fresh tarragon (see notes)
- 1 tsp. spike seasoning (see notes)
- salt and fresh ground black pepper to taste
Instructions
- Bring a pot of salted water to a boil while chopping broccoli and cauliflower into bite-sized pieces.
- Once boiling, add cauliflower and cook for 1 minute.
- Add broccoli and cook for an additional 2-3 minutes until veggies are just tender. Test with a fork.
- Drain veggies in a colander and let them cool to room temperature, patting dry if needed.
- While cooling, chop red onion and crumble feta cheese.
- Zest the lemon and squeeze the juice into a bowl.
- Chop the tarragon or any herbs of choice.
- In a large bowl, whisk together olive oil, mayo, lemon zest, lemon juice, Dijon mustard, tarragon, Spike seasoning, and salt and pepper for the dressing.
- When the veggies are cooled, toss them with the desired amount of dressing.
- Fold in chopped red onion and crumbled feta gently, seasoning with extra salt and pepper if needed.
- Serve at room temperature, enjoying the fresh flavors.
Last Step:
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Best served fresh, but can be stored in the fridge for up to two days.
Add more feta or other herbs for additional flavor according to your preference.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg