1 (medium) bunch broccoli
1 (medium) head cauliflower
1/2 cup finely diced red onion
1 (6 oz.) container salad seasonings and croutons (such as Hidden Valley Ranch
2/3 cup mayonnaise or salad dressing
2/3 cup plain yogurt
1/3 cup red or white wine vinegar
Directions: Wash and trim broccoli and cauliflower. Break each into individual florettes, peel and dice tender pieces of stem. Combine the broccoli, cauliflower and onion in salad bowl. Sprinkle with the crouton/seasoning mix. In another bowl, combine mayonnaise, yogurt and vinegar. Blend until smooth and toss desired amount of dressing with salad. Serve immediately. Makes 8 to 10 servings. (Amount of ingredients is easy to adjust for number of servings desired.). This is our traditional salad for Thanksgiving. It is crunchy and goes well with richer, heavier holiday fare, but I fix it often during the winter. I sometimes add diced red bell pepper and/or sliced ripe olives.