Who doesn’t love a super crunchy, veggie-loaded salad with sharp, tangy cheese and creamy dressing? This salad has all of these qualities and is, hands down, one of my absolute favorites. It’s unique, so when you make it, chances are there won’t be ten more at the picnic or potluck you’re attending. Get ready to be mobbed by everyone who wants the recipe.

Ingredients

• 1 head cauliflower, stem and leaves removed, chopped into 1 inch pieces
• 3 cups small broccoli florets
• 2 cups sharp cheddar cheese, grated
• 10 oz. grape or cherry tomatoes, quartered
• 1/3 to 1/2 cup finely chopped red/purple onion
• 1 cup celery, chopped
• 1/2 cup sunflower seeds

Place all salad ingredients in a large mixing bowl. Gently toss to evenly combine.

Dressing

• 1 cup real mayonnaise
• 1/2 cup powdered (not grated) Parmesan cheese (such as Kraft)
• 1/4 cup sugar
• 2 tablespoons spicy pickle relish (I used the Pain Is Good brand)
• 2 tablespoons prepared Dijon mustard
• 1 teaspoon freshly ground black pepper
• 1 teaspoon regular or smoked paprika

Mix all dressing ingredients in a medium mixing bowl, using a wire whisk, until smooth. Pour the dressing over the salad and toss to combine. Cover the salad and refrigerate until ready to serve.

When you’re ready to serve, wash and chop up one Romaine lettuce heart into bite-sized pieces. Toss the lettuce with the rest of the salad. If you wish, garnish with snipped fresh chives.

Enjoy!