Creamy Broccoli And Cauliflower Salad Recipe Recipe For Deviled

BROCCOLI CAULIFLOWER SALAD

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.

BROCCOLI AND CAULIFLOWER SALAD

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.

SOUTHERN BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels until cool enough to handle, then chop into small pieces.
• Place bacon in a very large bowl with broccoli, cauliflower, almonds, raisins, Cheddar cheese, red onion, and celery.
• Whisk together mayonnaise, sour cream, cream cheese, sugar, and lemon juice in a separate bowl until creamy. Pour over broccoli-cauliflower mixture; stir until well combined. Refrigerate until flavors have melded, at least 30 minutes.

BROCCOLI-CAULIFLOWER SALAD

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.

CREAMY BROCCOLI SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
• Mix bacon, broccoli, onion, and mozzarella cheese in a bowl.
• Whisk mayonnaise, sugar, and vinegar in a small bowl until sugar dissolves and dressing is smooth; pour over broccoli mixture. Toss to coat.

CREAMY BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Mix dressing and cheese in large bowl.
• Add remaining ingredients; toss to coat.

BROCCOLI CAULIFLOWER SALAD

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.