BROCCOLI CAULIFLOWER SALAD
This cool, crisp summer salad is loaded with broccoli and cauliflower and topped off with a sweet, creamy dressing. This will last in the fridge for 3 to 4 days, making it perfect for grabbing to serve alongside dinner all week long.
Provided by Karly Campbell
Categories Side Dishes
Time 2h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 343 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 30 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1252 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
BROCCOLI CAULIFLOWER SALAD
Broccoli cauliflower salad is loaded with flavor. This salad is full of sweet, salty and tangy flavors. This salad is super easy and quick to make and is perfect for a side dish, light meal, picnic or potluck.
Provided by Kimber
Categories Salad
Time 40m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 359 kcal, Carbohydrate 13 g, Protein 8 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 418 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
BROCCOLI CAULIFLOWER SALAD RECIPE (10 MINUTES!)
This creamy, easy broccoli cauliflower salad recipe with bacon takes just 10 minutes to make! It's super simple, colorful, healthy, and great for any occasion.
Provided by Maya Krampf
Categories Salad
Time 10m
Number Of Ingredients 11
Steps:
- You can serve immediately, but for even better flavor, chill for a few hours.
Nutrition Facts : Calories 269 kcal, Carbohydrate 12 g, Protein 7 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 546 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BROCCOLI AND CAULIFLOWER SALAD
Provided by Martina McBride
Categories side-dish
Time 1h40m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Whisk together the yogurt, mayonnaise, honey, vinegar, sugar, and salt in a large bowl. Stir in the broccoli, cauliflower, bacon, shallots, cranberries, and pecans, tossing to coat. Cover and chill 1 hour.
CAULIFLOWER BROCCOLI SALAD
This broccoli cauliflower salad has been to as many family gatherings as I have! It holds well and leftovers are still tasty a day later. -Linda Kangas, Outlook, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 20 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 248 calories, Fat 22g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 269mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
BOONE CAULIFLOWER AND BROCCOLI SALAD
The time was the 1980's. The place was Kansas City, Mo -- Boone Elementary School. The occasion was a luncheon for the teachers. Favors were little cookbooks we had made for each teacher with the recipes included for dishes served. This special recipe was from Lana Gill.
Provided by sherryinmo
Categories Salad Dressings
Time 8h15m
Yield 1 bowl, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Break into bite size pieces.
- Dice and add red onion.
- Mix dressing ingredients and pour over vegetables.
- Refrigerate over night.
- Note: Cooking time is time in the refrigerator.
Nutrition Facts : Calories 156.2, Fat 11, SaturatedFat 1.6, Sodium 134.1, Carbohydrate 14.2, Fiber 1.6, Sugar 11.9, Protein 1.3
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