Summer Cauliflower &/or Broccoli Salad

We find this delicious salad to be filling enough for a hot summer night's meal. Serves 2 amply.

Whisk together and set aside:

1/4 c. plain Greek yogurt

1 Tbsp. olive oil

1/2 small garlic clove, pressed or minced

1 Tbsp. red wine vinegar (or lemon juice)

1 tsp. honey

Wee splash of sriracha, if you like a little heat

Salt and pepper

Combine in a large bowl:

3 c. small bite-sized cauliflower &/or broccoli florets

1 c. shredded/ribboned greens, such as beet, chard, spinach, kale (or use soft/leafy lettuce)

1 c. chopped/sliced seasonal veggies such as: radish, cucumber, summer squash, carrot, peas, beans

2 Tbsp. chopped green or red onions

Optional additions:

1/2 - 3/4 c. garbanzos

1/3 - 1/2 c. dried fruit

2-3 Tbsp. roasted sunflower seeds

1-2 Tbsp. snipped mixed herbs- basil, dill, mint, parsley, tarragon (or use just one herb)

2-3 Tbsp. shredded parmesan

Drizzle the vegetable mixture with the quantity of dressing you like; toss, and enjoy!

Recipe created or adapted by Liz Talley, Urban Graze

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