Green & White Broccoli Salad
Experience the true Bobcat spirit with our green and white broccoli salad, inspired by the proud traditions of Ohio University, featuring blanched broccoli, cauliflower, and a creamy Greek yogurt dressing.
Ingredients
- 16 oz broccoli florets
- 8 oz cauliflower florets
- 1 cup plain Greek yogurt
- 3 tablespoons white vinegar
- ¼ cup golden raisins
- 1 cup white corn
- 1 shallot sliced
- ⅓ cup sunflower seeds
- ⅓ cup bacon cooked & crumbled
- ⅓ cup fried onions for topping
- 4 cup water + 2 cups ice for blanching
Instructions
- Chop the broccoli and cauliflower heads into bite-sized florets. Bring a pot of water to a rolling boil and prepare an ice bath.
- Add the cauliflower to the boiling water and boil for 5-10 minutes or until fork-tender.
- Using a slotted spoon, transfer the cauliflower to the ice bath to stop the cooking process and prevent overcooking.
- Bring the water back to a boil and add the broccoli. Boil for 2-3 minutes until the broccoli is bright green and tender.
- Using a slotted spoon, transfer the broccoli to the ice bath along with the cauliflower to halt the cooking process.
- Drain and chill the broccoli and cauliflower.
- In a bowl, combine the plain Greek yogurt and white vinegar. Stir until smooth.
- Add a few tablespoons of golden raisins, half of the sliced shallot, and half of the sunflower seeds and crumbled bacon to the dressing. Mix well and chill until serving time.
- In a large serving bowl, toss the broccoli and cauliflower with the white corn.
- Pour the dressing over the florets and use salad utensils to gently toss the salad until the florets are completely coated in dressing.
- Top the salad with fried onions, remaining golden raisins, bacon, and sunflower seeds.
- Enjoy this delicious green and white broccoli salad alongside a perfectly cooked lobster while cheering on the Bobcat football team! Go Bobcats!
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