Recipe summary
Tips:
If you prefer gently cooked vegetables instead of raw, blanch the cauliflower and broccoli in a large pot of boiling, salted water for about 2 minutes. Drain well and let cool before adding to salad. Or, use frozen vegetables. Just thaw, drain well and pat dry.
Preparation time:
Cooking time:
Yield:
4
Ingredients
-
1/3 cup (75 ml) plain yogurt
-
1/3 cup (75 ml) mayonnaise
-
2
tablespoons
(30 ml) freshly squeezed lemon juice
-
1/2
teaspoon
(2 ml) paprika
-
salt and pepper, to taste
-
2
cups
(500 ml) small cauliflower florets
-
1
cup
(500 ml) small broccoli florets
-
1-1/2 cup (375 ml) strips grilled or cooked chicken breast
-
1-1/2 cup (375 ml) cherry tomatoes, cut in half
-
1
cup
(250 ml) shredded old Canadian cheddar cheese
-
1/3 cup (75 ml) thinly sliced red onion