MARINATED BROCCOLI-CAULIFLOWER SALAD
My mother made this for a family gathering several years ago, and I've been serving it ever since. Everyone enjoys this well-dressed salad.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
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.
MARINATED VEGETABLE SALAD
Provided by Trisha Yearwood
Time 2h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Have a large ice bath ready.
- Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
- Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.
BROCCOLI-CAULIFLOWER SALAD
This is a favorite at salad suppers, I serve the dressing on the side for these suppers.
Provided by Colleen
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. 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.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 15.5 g, Cholesterol 177 mg, Fat 33 g, Fiber 0.6 g, Protein 11.2 g, SaturatedFat 8.3 g, Sodium 452.8 mg, Sugar 13.7 g
MARINATED ITALIAN SALAD
This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren't in season...and in summer, it's a worry-free picnic food since it doesn't have a mayonnaise-based dressing.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. , Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.
Nutrition Facts : Calories 189 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 927mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
MARINATED VEGETABLE MEDLEY
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Provided by Paula
Categories Salad Vegetable Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
- In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g
MARINATED BROCCOLI SALAD
Martha Smith relies on bottled salad dressing to flavor this crunchy veggie combination. "A bowlful makes a nice presentation at the table," promises the Rockledge, Georgia cook. "You're the only person who has to know how simple it is to make!"
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the broccoli, carrots, onions, olive and pimientos. Add dressing and sugar; seal bag and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. , Just before serving, transfer to a serving bowl; stir in walnuts if desired.
Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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
ZESTY BROCCOLI AND CAULIFLOWER SALAD
An easy broccoli and cauliflower tossed salad. Optional ingredients may include raisins or walnuts.
Provided by Deb
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 4.9 g, Fat 5.6 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 265.9 mg, Sugar 2.2 g
MARINATED CAULIFLOWER AND BROCCOLI SALAD
Found this recipe on the net somewhere and have adapted it to suit our tastes. It continues to be a family favourite to this very day.
Provided by Tryntje
Categories Cauliflower
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Blanch broccoli and cauliflower until just tender.
- Drain and rinse with cold water.
- In a large bowl combine cauliflower, broccoli, peppers, celery and onion.
- In a saucepan, place the vinegar, poppy seeds, sugar, mustard, salt and oil.
- Boil until the sugar has disslved.
- Pour the marinade over the vegetables and mix well.
- Chill overnight before serving.
ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD
This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.
Provided by adopt a greyhound
Categories Easy
Time 12h30m
Yield 1 large salad, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
- Marinate covered overnight. Just before serving add the cherry tomatoes.
Nutrition Facts : Calories 277.8, Fat 19, SaturatedFat 2.8, Sodium 1089.5, Carbohydrate 26.7, Fiber 7.2, Sugar 9.2, Protein 5.5
MARINATED CAULIFLOWER SALAD
I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MARINATED CAULIFLOWER
Raw cauliflower marinated in Italian dressing.
Provided by Kathy
Categories Appetizers and Snacks
Time 12h30m
Yield 10
Number Of Ingredients 5
Steps:
- Place cauliflower in a large bowl and cover with Italian dressing. Cover and refrigerate overnight.
- Drain cauliflower and stir in mayonnaise, bacon bits and cheese.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 6.2 g, Cholesterol 12.6 mg, Fat 25.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 634.3 mg, Sugar 3.5 g
BROCCOLI CAULIFLOWER SALAD
This is my favorite "holiday" broccoli salad recipe. The combination of fresh vegetables, real bacon, eggs and sharp cheddar cheese are what makes it so good.
Provided by Teresa M
Categories Lunch/Snacks
Time 30m
Yield 20-40 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon and boil eggs.
- Crumble bacon and set aside.
- Run cold water over hard-boiled eggs until cool enough to peel, peel and set aside.
- Tear apart broccoli and cauliflower florets into small bite-sized pieces and place in tall deep Tupperware-type container (I think the one I use is a 21-cup one).
- The purpose of the small pieces is that you should be able to get a taste of all the ingredients in each spoonful.
- Chop onions and eggs and put in Tupperware container.
- Add cheese and crumbled bacon.
- Mix the dressing together Miracle Whip, white sugar and vinegar and if possible marinate overnight, occasionally turning container upside-down so that all the salad is covered well with dressing.
- It will work fine if you don't have time to marinate it at all, but is best if marinated for a few hours to overnight.
BROCCOLI AND CAULIFLOWER SALAD
Make and share this Broccoli and Cauliflower Salad recipe from Food.com.
Provided by carolinafan
Categories Cauliflower
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine cauliflower, broccoli, and onion; mix well.
- Combine remaining ingredients, mixing well; pour over vegetables.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 75.4, Fat 0.5, SaturatedFat 0.1, Sodium 336.2, Carbohydrate 16.8, Fiber 3.5, Sugar 10.7, Protein 2.8
IRENE'S BROCCOLI AND CAULIFLOWER SALAD
We had a potluck at work and I tasted this incredible salad. The ingredients blend so well together it's a party on your tongue. This is my favorite salad. This recipe was shared with me by Irene, my coworker. Salad needs to be chilled which is included in cook time.
Provided by Dawn399
Categories Cauliflower
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix salad ingredients together.
- Mix dressing ingredients together.
- Pour dressing over salad ingredients and place in a sealed container.
- Refrigerate for 4 hours or overnight.
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