Cauliflower And Cranberry Salad Recipes

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BROCCOLI-CAULIFLOWER SALAD WITH CRANBERRIES RECIPE



Broccoli-Cauliflower Salad with Cranberries Recipe image

My easy, make-ahead, low-carb wonder, Broccoli-Cauliflower Salad with Cranberries is a holiday side-dish favorite. This healthy salad is full of crisp broccoli and cauliflower, sweet/tart cranberries and crunchy pistachios, and it's equally at home on an elegant Christmas dinner table or at a covered dish neighborhood potluck.

Provided by Sharon Rigsby

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 11

3 cups broccoli florets (coarsely chopped into bite-size pieces (about 3 stalks))
2 cups cauliflower (coarsely chopped into bite-size pieces (about 1/2 head))
1 cup dried cranberries (I used Craisins))
1/2 cup pistachios* (coarsely chopped)
3 Tbsp red onion (finely minced)
6 slices bacon (cooked and crumbled)
1 cup mayonnaise
1/4 cup sugar
2 Tbsp red wine vinegar
1/2 tsp kosher salt
1/4 tsp ground black pepper

Steps:

  • Add broccoli, cauliflower, cranberries, and pistachios to a large bowl. Set aside.
  • Combine the mayonnaise, sugar, red wine vinegar, salt, and pepper in a small bowl and whisk until smooth and creamy.
  • Pour the dressing over the salad ingredients, add the bacon and red onion and stir to combine. Serve immediately, or cover and refrigerate for up to 3 days.

Nutrition Facts : Calories 189 kcal, Carbohydrate 22 g, Protein 6 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 382 mg, Fiber 3 g, Sugar 12 g, UnsaturatedFat 13 g, ServingSize 1 serving

CAULIFLOWER SALAD WITH EGGS AND CRANBERRIES



Cauliflower Salad With Eggs and Cranberries image

Make and share this Cauliflower Salad With Eggs and Cranberries recipe from Food.com.

Provided by Chouny

Categories     Cauliflower

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

4 cups cauliflower florets (1 whole head blanched)
1 small onion (finely diced)
3/4 cup dried cranberries
2 eggs (boiled & chopped)
1/2 cup mayonnaise
1/2 lemon (juice)
1/2 lemon, zests
1 tablespoon white sugar
1 tablespoon olive oil
1 teaspoon yellow mustard
1 tablespoon chives (fresh & chopped)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • CAULIFLOWER FLORETS:.
  • Plunge cauliflower florets in boiling water for 1 minute.
  • Plunge florets in icing water, drain and let dry.
  • VINAIGRETTE:.
  • Mix together, lemon juice and sugar until sugar disolves.
  • Add mayonnaise, lemon zests, olive oil, yellow mustard, salt and pepper,mix well.
  • Add onions, chives, cranberries and chopped eggs to cauliflower florets, pour vinaigrette and mix well.
  • Refrigerate for 1 hour.

SHAVED CAULIFLOWER SALAD WITH TOASTED PECANS AND CRANBERRIES



Shaved Cauliflower Salad with Toasted Pecans and Cranberries image

Provided by Damaris Phillips

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 small head golden cauliflower, shaved (about 1 1/2 cups)
1/2 small head purple cauliflower, shaved (about 1 1/2 cups)
1/2 bunch green onions, green parts only, sliced
2 cups torn curly kale
1/2 cup dried cranberries
1 1/2 tablespoons olive oil
Juice of 1 lemon (about 3 tablespoons)
Kosher salt and coarsely ground black pepper
1/2 cup pecans, chopped and toasted

Steps:

  • Combine the golden cauliflower, purple cauliflower, green onions, kale and cranberries in a large bowl.
  • In a small bowl, whisk together the olive oil and lemon juice. Add the dressing to the salad and toss to combine. Season to taste with salt and pepper.
  • Sprinkle the toasted pecans over the top just before serving.

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