Broccoli Cauliflower Salad is an easy cold salad recipe to toss together for your next potluck or barbecue. Perfect for family gatherings in the summer, this vegetable salad is coated in a creamy homemade dressing and filled with vegetables.
In a large bowl, add chopped broccoli, cauliflower, bell pepper, and red onion. Set aside.
In a separate bowl, add mayonnaise (or greek yogurt), vinegar, dijon mustard, salt, pepper, paprika, and garlic powder. Whisk until combined. Pour dressing over prepared vegetables and toss to coat.
Serve immediately, or store in a tightly sealed container in the refrigerator until ready to serve. If salad has been sitting for several hours, give a quick toss before serving - some of the dressing will settle in the bottom of the bowl.
Salad can be made the day before - refrigerate overnight in a sealed container. To keep vegetables crisp, store dressing separately and toss to coat just before serving.
If washing/rinsing your vegetables beforehand, make sure they are completely dry before adding your dressing. Wet vegetables will water down the dressing and make it runny.
Salad will keep for 3-4 days refrigerated in a sealed container.
Optional mix-ins: add up to ½ cup of bacon bits, shredded/cubed cheddar cheese, ¼ cup sunflower seeds, or chopped pecans/walnuts.