Maxines Cauliflower Broccoli Salad Food

BROCCOLI CAULIFLOWER SALAD

Broccoli Cauliflower Salad image

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

Ingredients

.75 lbs Broccoli florets (cut into bite sized pieces)
.75 lbs cauliflower florets (cut into bite sized pieces)
1/4 cup Red onion
1/4 cup Craisins
3 tbsp red wine vinegar
1 cup mayonnaise
1 tbsp Sugar (optional)
1 cup sunflower seeds
1/2 cup crumbled bacon

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!)

Broccoli Cauliflower Salad Recipe (10 Minutes!) image

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

Ingredients

2 1/2 cups Broccoli ((cut into small florets; ~6.5 oz))
2 1/2 cups Cauliflower ((cut into small florets; ~10.5 oz))
1 cup Red bell pepper ((cut into coarse pieces; ~1 large pepper))
1/3 cup Bacon bits ((cooked))
1/2 cup Mayonnaise
2 tbsp Olive oil
1 tbsp Lemon juice
1 tbsp Fresh thyme
1/2 tsp Garlic powder
1/4 tsp Sea salt ((plus more to taste))
1/4 tsp Black pepper

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

Broccoli and Cauliflower Salad image

Provided by Martina McBride

Categories side-dish

Time 1h40m

Yield 12 to 16 servings

Number Of Ingredients 12

Ingredients

3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/4 cup honey
2 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon kosher salt, or more to taste
4 cups small diced broccoli florets (about 1 1/2 pounds)
4 cups small diced cauliflower florets (about 2 pounds)
8 slices bacon, diced and cooked
2 shallots, diced (1/2 cup)
1/2 cup sweetened dried cranberries
1/2 cup chopped toasted pecans

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

Cauliflower Broccoli Salad image

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

Ingredients

1 medium head cauliflower, broken into florets (about 7-1/2 cups)
1 medium bunch broccoli, cut into florets (about 4 cups)
2 cups seedless red grapes
6 green onions with tops, sliced
2 cups shredded part-skim mozzarella cheese
2 cups mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons sugar
2 tablespoons white vinegar
1/2 to 1 pound sliced bacon, cooked and crumbled
Leaf lettuce, optional

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.

BROCCOLI AND CAULIFLOWER SALAD

Broccoli and Cauliflower Salad image

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 red onion, thinly sliced
2 slices bacon, cut in small pieces, cooked to crisp
1/2 bunch broccoli, cut into small florets (about 1 1/2 cups)
1/2 small head cauliflower, cut into small florets (about 1 1/2 cups)
2 tablespoons sugar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
1/4 cup mayonnaise
1/2 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper

Steps:

Shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry.
Place the bacon, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise and seafood seasoning. Season with salt and pepper. Pour the dressing over the vegetables and toss.

Nutrition Facts : Calories 229, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 326 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 3 grams, Sugar 8 grams

BROCCOLI RAISIN CAULIFLOWER SALAD

Broccoli Raisin Cauliflower Salad image

Make and share this Broccoli Raisin Cauliflower Salad recipe from Food.com.

Provided by MA HIKER

Categories Cauliflower

Time 30m

Yield 2/3 cup, 10 serving(s)

Number Of Ingredients 10

Ingredients

6 cups broccoli florets
3 cups cauliflower florets
1/2 cup golden raisin
1/3 cup walnuts, chopped & toasted
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon honey
1/2 teaspoon dried basil, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper, crushed (adds heat!) (optional)

Steps:

In a large saucepan bring 4 inches of water to boiling. Add the broccoli & cauliflower and return to boiling. Cook covered for 2 minutes or until crisp-tender. Drain. Rinse with cold water; drain well.
In 2 to 2 1/2 quart bowl layer half the broccoli, cauliflower raisins and walnuts.
Repeat layers.
Cover and chill.
In a screw top jar combine the olive oil, vinegar, 1 tsp salt, the honey, basil, black pepper and red pepper. Cover tightly and shake well.
Add dressing just before serving (drizzle over top). Toss to coat (let everyone admire the layers first!).
Prep time does not include chill time in fridge.

Nutrition Facts : Calories 118.3, Fat 8.2, SaturatedFat 1, Sodium 21.9, Carbohydrate 10.8, Fiber 1.3, Sugar 5.7, Protein 2.7