Broccoli Cauliflower Salad Recipes

BARB'S BROCCOLI-CAULIFLOWER SALAD

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.

BROCCOLI CAULIFLOWER SALAD

Steps:

• Combine the mayonnaise, vinegar, and sugar in a bowl and whisk until smooth.
• In a large bowl, add the broccoli, cauliflower, onion, craisins and dressing and toss to coat.
• Add the sunflower seeds and bacon and toss again gently to distribute.
• Serve chilled. Enjoy!

BROCCOLI,CAULIFLOWER SALAD

Steps:

• Mix all the veggies together.
• You can add the dressing at this time.
• Add your cheese, bacon,sunflower seeds and raisins just before you serve the dish or atleast within an hour of serving it.
• Mix all together.

BROCCOLI-CAULIFLOWER SALAD

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, eggs, cheese and bacon.
• Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• In a small bowl, combine mayonnaise, sugar, Parmesan cheese, vinegar, onion and raisins; refrigerate several hours or overnight. Just before serving, combine broccoli, cauliflower, water chestnuts, bacon and almonds in a large bowl. Pour dressing over and toss to coat.

BROCCOLI CAULIFLOWER SALAD

Steps:

• Combine the broccoli, cauliflower, onion, cranberries, pecans and bacon in a large bowl.
• In a separate bowl, whisk together mayonnaise, sour cream, sugar, vinegar, salt and pepper.
• Spoon over the vegetables and toss to coat. Cover and chill at least 2 hours before serving.

BROCCOLI CAULIFLOWER SALAD RECIPE

Steps:

• To make the dressing, place all ingredients in a bowl and whisk together until fully combined.
• Preheat the oven to 400 F degrees. To cook the bacon, place each slice on a sheet pan. Bake for 12 minutes. Flip the bacon and cook for another 5 minutes or until it is crispy. Allow them to cool and cut into small pieces.
• To assemble the salad, place broccoli, cauliflower, red onion, sunflower seeds, raisins, and bacon in a large bowl. Drizzle with the dressing, cover it with plastic wrap, and let it rest in the fridge for 30 minutes or upto 4 hours.
• Sprinkle with the cheese and serve.

BROCCOLI-CAULIFLOWER SALAD

Steps:

• Chop cauliflower, broccoli and red onion and toss together.
• In another bowl mix Miracle Whip, sugar and red wine vinegar.
• Pour over cauliflower, broccoli and red onion, add cheese and toss.

BROCCOLI CAULIFLOWER SALAD

Steps:

• Blanch the vegetables: bring a large pot of salted water to a boil (I like to do this when I'm prepping the vegetables, as it takes my water a long time to boil). Place a large bowl of ice water beside it and keep a colander handy. Add the broccoli and cauliflower florets to the boiling water. Let cook for 30 seconds. With a slotted spoon, immediately transfer to the ice bath to stop the vegetables' cooking. Drain into the colander, shaking off as much excess water as you can. Set aside.
• Heat a medium to large skillet over medium heat. Add the pecans in a single layer and let sit for 15 seconds. Stir and toast, until the pecans are crisp and smell fragrant, about 3 to 4 minutes. Stir often to avoid hot spots and do not walk away. Immediately transfer to a cutting board. Roughly chop.
• Return the skillet to medium heat. Add the bacon pieces in a single layer and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 10 minutes. Drain all but 1 1/2 tablespoons bacon fat from the skillet (leave the bacon in the skillet).
• Return the pan to the stove and turn off the heat. Working quickly, stir in the Dijon, vinegar, 1/2 teaspoon of the salt, and pepper. Let cook in the warm skillet for 30 seconds. Remove from the hot burner and set aside to cool for 2 minutes.
• To a small mixing bowl, add the Greek yogurt, honey, and remaining 1/2 teaspoon salt. Whisk to combine.
• Scrape the bacon and all of the drippings in the skillet with it into the bowl with the Greek yogurt. Whisk to combine.
• Shake the broccoli and cauliflower once more (you want to remove as much water as possible so that the salad isn't soggy, then transfer to a large mixing bowl (to save dishes, I wipe out the bowl I was using for the ice bath).
• To the bowl with the broccoli mixture, add the green onions, cranberries, cheddar, and chopped pecans.
• Pour the bacon dressing over the top, then stir gently to combine. Taste and add more salt and pepper if you like. Enjoy immediately or refrigerate until ready to serve (this tastes even better after it's sat in the refrigerator for an hour or so). Just before serving, give the bowl a big stir to reincorporate any dressing that has sunk to the bottom. Serve cold or at room temperature.

CAULIFLOWER BROCCOLI SALAD

Steps:

• In a large bowl, combine the cauliflower, broccoli, grapes, onions and mozzarella cheese. Combine the mayonnaise, Parmesan cheese, sugar and vinegar; pour over vegetable mixture and toss to coat., Cover and refrigerate for at least 2 hours. Just before serving, stir in bacon. If desired, line serving bowl with lettuce leaves; transfer salad to serving bowl. If desired, garnish with additional grapes.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• In a medium mixing bowl, whisk together all dressing ingredients. Cover and chill until ready to use.
• Add all salad ingredients to a salad bowl (I like to set aside about 1/4 of the bacon and red onion to sprinkle over the top at the end for more color, that's totally optional).
• Pour dressing over top then toss to evenly coat. Serve within and hour of adding dressing for best results.