BARB'S BROCCOLI-CAULIFLOWER SALAD
This is a version of the classic broccoli salad with the addition of cauliflower. It can be prepared the day prior to serving, then served chilled or at room temperature. Pecans can be used instead of sunflower seeds, if desired, and bacon lovers might want to add a few extra slices. . .
Provided by Tom
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
- Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 20.2 g, Cholesterol 38.6 mg, Fat 34.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 7.9 g, Sodium 635.6 mg, Sugar 13.3 g
FESTIVE BROCCOLI AND CAULIFLOWER SALAD WITH VINAIGRETTE DRESSING
The Robinson Family Festive Broccoli and Cauliflower Salad, complete with a delicious white wine vinaigrette dressing.
Provided by Rosanne Robinson
Categories salads
Time 20m
Number Of Ingredients 13
Steps:
- Wash and trim broccoli and cauliflower. Cut each into small bite-sized pieces and place into a large heat-proof bowl.
- Wash and cut the red and green pepper into small pieces, almost mincing. Set aside.
- In a small saucepan, stir together all of the dressing ingredients (white wine, white wine vinegar, water, olive oil, garlic, sugar, ginger root, salt and pepper). Bring to a boil, stirring, and boil for 3 minutes. Remove from heat and pour over the cauliflower and broccoli; toss to coat well. Stir often until cooled to room temperature. Then add in the peppers and parsley.
- Cover and refrigerate at least for a few hours or overnight, tossing often.
- Transfer to a serving bowl and serve with a slotted spoon.
BROCCOLI CAULIFLOWER BACON SALAD
Make and share this Broccoli Cauliflower Bacon Salad recipe from Food.com.
Provided by Mommaof2Beauties
Categories Cauliflower
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Crumble and set aside.
- In a medium sized salad bowl, layer in order the broccoli, cauliflower, cheese and bacon.
- Prepare the dressing by whisking together the mayonnaise, sugar and vinegar.
- Drizzle dressing over top and serve.
Nutrition Facts : Calories 262.3, Fat 18.2, SaturatedFat 5.6, Cholesterol 27.9, Sodium 369.8, Carbohydrate 20.9, Fiber 0.3, Sugar 14.7, Protein 5.2
BROCCOLI AND CAULIFLOWER SALAD
I love this recipe and was surprised to not find it on Recipezaar! What makes it so different is the red wine vinegar. It makes such a colorful presentation and is good all seasons of the year! The dish is alway cleaned before it leaves the table! Enjoy! Note about bacon: I use Hormel Real Crumbled Bacon from a bag to save on prep and it is just as good.
Provided by Vols Fan
Categories Cauliflower
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- After rinsing well, combine chopped cauliflower and broccoli in large a bowl. Toss in onion, cheese and bacon pieces.
- In a separate bowl, mix together the mayo, sugar and red wine vinegar. Coat the dry ingredients well with the mayo mixture. Everything should be coated but not so much that the mixture becomes soupy.
- All of the prep can be done ahead of time, but the mix is better when everything is crisp so don't toss together til close to time of serving.
OVEN ROASTED CAULIFLOWER AND BROCCOLI WITH BACON
Fresh Cauliflower and Broccoli from our garden - several recipes found, but all too fattening. Putting together a recipe of my own. This recipe can be cooked on the grill. We did not add the panko and cheese, but they would be a great addition. Which I will do today when I am reheating the leftovers.
Provided by lesliecoy
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Slice cauliflower and broccoli into florets and put in a single layer in an oven-proof baking dish.
- Drizzle with olive oil and toss with the precooked bacon and spices.
- Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the vegetables are lightly brown. Test to see if done. Fork tines should be able to easily pierce the cauliflower and broccoli.
- Remove from oven and if desired sprinkle generously with Parmesan cheese and panko bread crumbs.
- Serve immediately.
BROCCOLI AND CAULIFLOWER WITH BACON VINAIGRETTE
Even your most staunchly anti-broccoli family member will ask for seconds when the veggies are tossed with cauliflower, crisp bacon, shallot, and sherry vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Set a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower, cover, and steam until tender, 10 minutes. Transfer to a serving dish. Repeat with broccoli.
- Meanwhile, in a large skillet, cook bacon over medium-high until crisp, about 8 minutes, flipping once. With tongs, transfer bacon to paper towels to drain. Reduce heat to medium, add shallot, and cook until translucent, about 3 minutes. Carefully whisk in sherry vinegar and season with salt and pepper. Immediately pour over vegetables. Crumble bacon and add to vegetables; toss to combine.
Nutrition Facts : Calories 312 g, Fat 17 g, Fiber 8 g, Protein 21 g, SaturatedFat 5 g
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