Fresh Broccoli Cauliflower Salad Recipes

FRESH BROCCOLI SALAD

Steps:

• Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
• Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
• To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

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!

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:

• 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.

FRESH BROCCOLI CAULIFLOWER SALAD

Steps:

• 1. Start your bacon first. I use no-nitrite, sugar-free thick bacon and prepare it in the oven. If you've never done bacon in the oven, DO IT! On a baking sheet that has a lip all the way around it, (cover with foil for a quick, easy cleanup) lay 6-7 strips of thick bacon. Put in a COLD oven and turn on to 400 degrees. Bake for 20-23 minutes (thin sliced takes less time). You'll have perfect, crisp bacon and there is no need to stand over it so you're free to do other things till the timer goes off. Once done, remove bacon from baking sheet and lay on paper towels to drain.
• 2. While the bacon is baking, place frozen peas in a colander and run hot water over them to thaw.
• 3. Chop broccoli, cauliflower, and celery into small bite size pieces. You want the pieces small enough that you can get 2-3 in one bite. Place in a bowl. Add the thawed peas.
• 4. Chop the onion into tiny pieces as they will be used in the dressing. I used one of those chopper tools.
• 5. In a separate small bowl whisk together the sugar (or honey or agave), vinegar, parmesan and chopped onions. Then pour it over the bowl of veggies and stir thoroughly.
• 6. When the bacon is done baking, draining and cooled, chop it into bite sized pieces and add to the salad.
• 7. Cover the bowl and put in refrigerator until ready to serve. This can even be made a day ahead. Just be sure to give it a good stir before serving. I usually stir up from bottom for each serving put on the plate as the dressing will settle.

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.

BROCCOLI CAULIFLOWER SALAD

Steps:

• Add the broccoli, cauliflower, cheddar, sunflower seeds, red onion, and bacon to a large bowl and stir to combine.
• Add the mayonnaise, sweetener, vinegar, and salt to a small bowl and whisk until smooth and creamy.
• Pour the dressing over the vegetables and toss well to coat.
• Refrigerate for 2 hours before serving.

BROCCOLI CAULIFLOWER SALAD

Steps:

• In a small bowl, mix mayo and dry ranch seasoning mix.
• In a large bowl, add broccoli florets and cauliflower florets.
• Break up larger florets into smaller, more bite-sized pieces.
• Add in dried cranberries and bacon pieces.
• Add in ranch mixture.
• Stir gently until ingredients are lightly coated.
• Cover and refrigerate at least 2 hours before serving.

BROCCOLI CAULIFLOWER COMBO

Steps:

• In a large cast-iron or other heavy skillet, combine all ingredients. Cover and cook over medium heat until vegetables are crisp-tender, 6-8 minutes, stirring occasionally.,

MARINATED BROCCOLI-CAULIFLOWER SALAD

Steps:

• In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.