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Cauliflower Salad


4 cups mixed cauliflower and broccoli florets (fresh or frozen)
1 cup diced celery
½ cup diced onion
¼ cup chopped bell pepper
⅓ cup low-fat mayonnaise
⅓ cup nonfat or low-fat plain yogurt
1 Tablespoon prepared mustard
⅛ teaspoon each salt and pepper
¼ teaspoon dried dill weed


  1. Wash hands with soap and water.
  2. Thaw frozen cauliflower and broccoli and drain liquid. If using fresh vegetables, cook first until barely tender.
  3. In a large bowl, combine cauliflower, broccoli, celery, onion and bell pepper.
  4. In a small bowl, mix mayonnaise, yogurt, mustard, salt, pepper and dill.
  5. Stir dressing gently into salad. Chill before serving.
  6. Refrigerate leftovers within 2 hours.
Photo of Cauliflower Salad
Prep time: 20 minutes
Makes: 5 Cups
Nutrition Facts: View Label


Made this recipe for two back to school nights, it was a hit! Parents really liked that the recipe had non-fat plain yogurt in it and many said that they will be making it at home.