Big Batch Bacon Horseradish Broccoli Salad Recipes

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BIG BATCH BACON HORSERADISH BROCCOLI SALAD



Big Batch Bacon Horseradish Broccoli Salad image

This recipe makes enough for a crowd, but it will keep for about a week in the fridge. If desired, the recipe may be cut in half. Yield: 12-16 servings; approximately 3 quarts

Number Of Ingredients 15

2-3 large bunches broccoli (I like about twice as much broccoli as cauliflower)
1 head cauliflower
1 small red onion
6 pieces bacon, cooked and crumbled
1/3 cup roasted peanuts
Optional: raisins, sunflower seeds-I use about 1/3 cup each
1/2 cup 2% plain Greek yogurt (see notes)
1/2 cup mayonnaise
1/2 cup olive oil
1/2 cup sugar
1/3 cup apple cider vinegar
5 teaspoons horseradish
2 teaspoons celery seed
1 teaspoon Dijon mustard
1 teaspoon salt

Steps:

  • Cut broccoli and cauliflower into bite-size pieces and chop or sliver the onion. Combine all dressing ingredients in a large bowl, add the vegetables, and mix well. Cover and refrigerate overnight, stirring several times. Sprinkle crumbled bacon, peanuts, and optional toppings over top prior to serving. Tip: I use a large plastic container with a tight-fitting lid and shake occasionally to redistribute dressing and marinate the vegetables well. Adding the nuts and bacon just prior to serving will keep them crisper.

MAKE-AHEAD BROCCOLI SALAD WITH BACON AND CHEESE



Make-Ahead Broccoli Salad with Bacon and Cheese image

This make-ahead broccoli salad recipe is very easy and can be refrigerated up to one week.

Provided by Ken Scribner

Categories     Broccoli Salad

Time 40m

Yield 16

Number Of Ingredients 7

2 bunches broccoli, cut into bite-sized florets
1 pound cooked and crumbled bacon
1 (8 ounce) package sharp Cheddar cheese, shredded
1 medium onion, diced
1 cup mayonnaise (such as Hellmann's®)
½ cup white sugar
¼ cup cider vinegar

Steps:

  • Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
  • Just before serving, add dressing to the salad and toss to coat.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 10.4 g, Cholesterol 51.1 mg, Fat 27.6 g, Fiber 1.1 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 833.3 mg, Sugar 7.4 g

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