Floret Salad Recipes

CRUNCHY FLORET SALAD

Crunchy Floret Salad image

This pretty combination always gets rave reviews when Mom serves it. She fixes it the night before so that the creamy sweet dressing marinates the vegetables.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

3 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
1/2 pound sliced bacon, cooked and crumbled
1 cup mayonnaise
2 to 3 tablespoons sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1-1/2 cups shredded cheddar cheese

Steps:

In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese.

Nutrition Facts : Calories 354 calories, Fat 33g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 513mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

BROCCOLI-CAULIFLOWER FLORET SALAD

Broccoli-Cauliflower Floret Salad image

Colorful and crunchy, this crowd-pleasing salad can be made a day in advance. Everyone likes little zip in its creamy dressing. Sometimes I add diced green and red pepper to the mixture or throw in a little celery. -Denise Elder, Hanover, Ontario

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 25 servings (2/3 cup each).

Number Of Ingredients 11

Ingredients

6 cups fresh broccoli florets
6 cups fresh cauliflowerets
3 medium red onions, halved and sliced
2 cups mayonnaise
1 cup sour cream
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
3 teaspoons dill weed
2 teaspoons salt
Dash Louisiana-style hot sauce

Steps:

In a large bowl, combine the broccoli, cauliflower and onions. In another large bowl, combine the remaining ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for 4 hours before serving.

Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 369mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.

OLIVE FLORET SALAD

Olive Floret Salad image

I'm retired from a large company but occasionally work when someone's on vacation. We've had many potlucks there, and even now on my trips back, everyone still asks for this salad. -Joanne Flanigan, South Beloit, Illinois

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 13 servings.

Number Of Ingredients 8

Ingredients

1 medium head cauliflower, cut into florets
1 bunch broccoli, cut into florets
2 cups cherry tomatoes
2 medium carrots, thinly sliced
1 can (6 ounces) pitted small ripe olives, drained
1 cup Italian salad dressing
1 envelope Italian salad dressing mix
1 cup (4 ounces) crumbled feta cheese

Steps:

In a large bowl, combine the cauliflower, broccoli, tomatoes, carrots and olives. In a small bowl, combine the salad dressing and dressing mix; pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, toss again and sprinkle with feta cheese.

Nutrition Facts : Calories 77 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 598mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

OVERNIGHT FLORET SALAD

Overnight Floret Salad image

Bacon and sunflower kernels lend extra crunch to this colorful combination of onions, cauliflower and broccoli. With its slightly sweet dressing, this salad's a great way to get kids to eat their veggies. -Elizabeth Wenzl Eugene, Oregon

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

1 small head cauliflower, broken into small florets (6 cups)
1 bunch broccoli, broken into small florets (4 cups)
1 bunch green onions, thinly sliced
1/2 cup sugar
1/2 cup mayonnaise
1/3 cup cider vinegar
1/2 cup sunflower kernels
6 bacon strips, cooked and crumbled

Steps:

In a large bowl, combine the cauliflower, broccoli, onions, sugar, mayonnaise and vinegar. Cover and refrigerate overnight. Just before serving, stir in the sunflower kernels and bacon.

Nutrition Facts : Calories 207 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 186mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.

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