Creamy Vegetable Salad

Here’s a delicious and creamy vegetable salad recipe that’s easy to whip up!

Creamy Vegetable Salad

Ingredients:

• 1 cup broccoli florets (steamed or raw)
• 1 cup cauliflower florets (steamed or raw)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup shredded carrots
• 1/2 cup sweet corn (frozen, thawed, or canned)
• 1/4 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt for a lighter version)
• 1 tablespoon Dijon mustard (optional)
• 1 tablespoon apple cider vinegar or lemon juice
• Salt and pepper to taste
• 1 teaspoon sugar (optional, for sweetness)
• Fresh parsley or dill for garnish (optional)

Instructions:

1. Prepare the vegetables: If you haven’t already, chop the broccoli, cauliflower, cucumber, and red onion. Steam the broccoli and cauliflower florets for about 3-4 minutes if you prefer them softened, or leave them raw for extra crunch.
2. Make the dressing: In a bowl, mix together the mayonnaise, sour cream, Dijon mustard, vinegar (or lemon juice), sugar, salt, and pepper. Taste and adjust the seasonings as needed.
3. Combine: In a large bowl, toss the broccoli, cauliflower, cherry tomatoes, cucumber, red onion, shredded carrots, and corn.
4. Add the dressing: Pour the creamy dressing over the vegetables and toss gently to coat everything evenly.
5. Chill: Refrigerate the salad for about 30 minutes to let the flavors meld together.
6. Garnish: Top with fresh parsley or dill before serving.

This creamy vegetable salad is a great side dish, and it’s super flexible—you can add or remove veggies depending on what you have on hand. Enjoy!