Marinated Broccoli and Cauliflower Salad for a Crowd

Mom taught me how to make this great salad for fall and winter. Even most kids like this salad despite its strongly flavored ingredients. I think the original Good Seasons dressing made with real apple cider vinegar and vegetable oil (add a little olive oil if you like) makes it really good. Use raw cider vinegar from the health food store for even more flavor.

Wonderful for buffets, because it is made ahead and is good at room temperature. It won't take up refrigerator room if you make it two or three hours ahead. You can also transport it in a cooler.  To simplify preparation, use pre-packaged broccoli and cauliflower florets and cut florets to bite size when assembling.  You can start marinating the onion a few hours in advance, especially if the onion is strong.

You can halve the recipe for smaller family meals. Or multiply the recipe for really big events.

Good Seasons Italian Dressing (the kind you make in a shaker jar) - buy a 4-pack.
1 medium to large red (or other mild) onion
2 large or 3 small bunches broccoli (3 to 4 lb.)
1 large head cauliflower (about 3 lb.)
4 to 6 carrots
1 regular can (or more) pitted black olives, sliced or halved, or equivalent of canned sliced olives
Fresh Ground Black Pepper to taste

Prepare first shaker jar of salad dressing mix according to package directions, adding more vinegar in place of the water in the directions. Marinating the salad will dilute the dressing.  Soak some slices of macerated raw garlic in part of the vinegar you intend to use (then discard garlic) if you want to ramp up the flavor a bit more. 

Place onion, sliced in thick slices, into a large bowl containing enough salad dressing to cover the onion. I like to quarter the slices except for the center ones.  You can leave some attractive slices whole to garnish the top of the salad. If mild onions are out of season, use a smaller amount of strong onion, slice it thinly and marinate longer before adding other ingredients. Or substitute diced scallions.

Peel and thinly slice carrots on the diagonal.  Sprinkle with water.  Microwave just until easily pierced by a fork, stirring every 15 seconds.  Set aside to cool.   Or cut carrots in long shreds in a food processor rather than slicing. Use less carrot if shredding. 

Wash broccoli and cut into small florets. You may peel and add part of the sliced stems. Pile on top of the onions, shake on more salad dressing and mix. Add salad dressing until there is a little remaining in the bottom of the bowl after you toss. It will take more dressing than you think for the finished salad, sometimes more than 2 little shaker bottles for this big recipe.

Wash cauliflower and cut into small florets. Add with carrots to other veggies in the bowl.  Toss, add more salad dressing until there is just a little at the bottom of the bowl after you mix. Drain and slice or halve olives or use equivalent drained weight of pre-sliced olives.  Add fresh ground black pepper to taste and toss in.

Cover and marinate for two or three hours at room temperature, tossing occasionally. Or marinate overnight refrigerated. Refrigerate leftovers. The second or third day, you can shred some cabbage, savoy cabbage, Napa cabbage or mild Asian greens into the leftovers just before serving if you like, to take advantage of all the dressing left in the bottom of the bowl.  Angel hair cabbage works nicely. 

Allergy information for the salad dressing is here.