Bring this delicious salad to your next summer gathering | Variety Menu | ArcaMax Publishing

Ingredients

• 6 cups small cauliflower florets, about 16 ounces
• 1 1/2 cups fresh shelled or frozen peas (thawed), about 6 ounces
• 6 cups small broccoli florets, about 10 ounces
• 3 green onions, trimmed, thinly sliced
• 2 cups teeny tomatoes or quartered cherry tomatoes
• 1/2 cup plain Greek yogurt
• 1/3 cup mayonnaise
• 2 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lemon rind
• 1 clove garlic, quartered
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup roughly chopped cilantro
• 2 tablespoons each, roughly chopped: fresh basil, parsley
• mayonnaise
• 3 tablespoon dill pickle juice (or 1 1/2 tablespoons unseasoned rice vinegar or distilled white vinegar)
• 1 or 2 tablespoons half-and-half or heavy cream
• 1 teaspoons Dijon mustard
• 1 1/2 teaspoons dried dill