BROCCOLI CAULIFLOWER SALAD
This creamy Broccoli Cauliflower Salad with bacon and pecans is healthy, satisfying and great for potlucks. Made with Greek yogurt (no mayo).
Provided by Erin Clarke / Well Plated
Categories Salad
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 cup (of 8), Calories 256 kcal, Carbohydrate 17 g, Protein 11 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Fiber 4 g, Sugar 10 g
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 AND CAULIFLOWER SALAD
This salad has been a family-favorite for years. Even people who don't typically like salad are surprised by how much they enjoy this dish. This is a real winner at potlucks and other large gatherings, as it makes quite a lot of salad.
Provided by SFORD1024
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 3h30m
Yield 20
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
- Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 10.8 g, Cholesterol 18 mg, Fat 21.8 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 383.4 mg, Sugar 4.9 g
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
BROCCOLI CAULIFLOWER SALAD
This is a cool, refreshing, and tasty salad for a hot summer day.
Provided by Sheryl Esau
Categories Salad Vegetable Salad Recipes Cauliflower
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble bacon slices into small pieces. Reserve 1/2 cup bacon pieces in a bowl.
- Combine remaining bacon, cauliflower, broccoli, mozzarella cheese, and onion in a large bowl.
- Mix sugar and milk together in a small bowl until sugar is dissolved. Mix in mayonnaise, Parmesan cheese, and vinegar. Pour dressing over cauliflower mixture. Top with reserved bacon. Chill for 1 hour before serving.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 16 g, Cholesterol 56.6 mg, Fat 46 g, Fiber 2.9 g, Protein 17.7 g, SaturatedFat 10.8 g, Sodium 911.9 mg, Sugar 9.9 g
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