Sweet Floret Salad Recipes

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OVERNIGHT FLORET SALAD



Overnight Floret Salad image

Bacon and sunflower kernels lend extra crunch to this colorful combination of onions, cauliflower and broccoli. With its slightly sweet dressing, this salad's a great way to get kids to eat their veggies. -Elizabeth Wenzl Eugene, Oregon

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 8

1 small head cauliflower, broken into small florets (6 cups)
1 bunch broccoli, broken into small florets (4 cups)
1 bunch green onions, thinly sliced
1/2 cup sugar
1/2 cup mayonnaise
1/3 cup cider vinegar
1/2 cup sunflower kernels
6 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the cauliflower, broccoli, onions, sugar, mayonnaise and vinegar. Cover and refrigerate overnight. Just before serving, stir in the sunflower kernels and bacon.

Nutrition Facts : Calories 207 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 186mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.

CRUNCHY FLORET SALAD



Crunchy Floret Salad image

This pretty combination always gets rave reviews when Mom serves it. She fixes it the night before so that the creamy sweet dressing marinates the vegetables.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 8

3 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
1/2 pound sliced bacon, cooked and crumbled
1 cup mayonnaise
2 to 3 tablespoons sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1-1/2 cups shredded cheddar cheese

Steps:

  • In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese.

Nutrition Facts : Calories 354 calories, Fat 33g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 513mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

SWEET FLORET SALAD



Sweet Floret Salad image

Everywhere I take this crunchy fresh-tasting salad with its sweet creamy dressing, people invariably want the recipe. It's perfect for a potluck--best made the night before you serve it and easy to transport.

Provided by Allrecipes Member

Time 20m

Yield 10

Number Of Ingredients 9

½ cup mayonnaise
⅓ cup sugar
¼ cup vegetable oil
¼ cup vinegar
1 medium head cauliflower, broken into florets
1 ¾ pounds fresh broccoli florets
1 medium red onion, sliced
1 medium yellow bell pepper, cut into 1" pieces
½ pound sliced bacon, cooked and crumbled

Steps:

  • In a small saucepan, combine the mayonnaise, sugar, oil and vinegar. Bring to a boil, whisking constantly. Cool to room temperature. In a large bowl, combine the remaining ingredients. Add dressing and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally.

Nutrition Facts : Calories 303 calories, Carbohydrate 16.6 g, Cholesterol 19.6 mg, Fat 24.8 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 5.6 g, Sodium 292.1 mg, Sugar 10 g

SWEET FLORET SALAD



Sweet Floret Salad image

Everywhere I take this crunchy fresh-tasting salad with its sweet creamy dressing, people invariably want the recipe. It's perfect for a potluck--best made the night before you serve it and easy to transport.

Provided by Allrecipes Member

Time 20m

Yield 10

Number Of Ingredients 9

½ cup mayonnaise
⅓ cup sugar
¼ cup vegetable oil
¼ cup vinegar
1 medium head cauliflower, broken into florets
1 ¾ pounds fresh broccoli florets
1 medium red onion, sliced
1 medium yellow bell pepper, cut into 1" pieces
½ pound sliced bacon, cooked and crumbled

Steps:

  • In a small saucepan, combine the mayonnaise, sugar, oil and vinegar. Bring to a boil, whisking constantly. Cool to room temperature. In a large bowl, combine the remaining ingredients. Add dressing and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally.

Nutrition Facts : Calories 303 calories, Carbohydrate 16.6 g, Cholesterol 19.6 mg, Fat 24.8 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 5.6 g, Sodium 292.1 mg, Sugar 10 g

OLIVE FLORET SALAD



Olive Floret Salad image

I'm retired from a large company but occasionally work when someone's on vacation. We've had many potlucks there, and even now on my trips back, everyone still asks for this salad. -Joanne Flanigan, South Beloit, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 13 servings.

Number Of Ingredients 8

1 medium head cauliflower, cut into florets
1 bunch broccoli, cut into florets
2 cups cherry tomatoes
2 medium carrots, thinly sliced
1 can (6 ounces) pitted small ripe olives, drained
1 cup Italian salad dressing
1 envelope Italian salad dressing mix
1 cup (4 ounces) crumbled feta cheese

Steps:

  • In a large bowl, combine the cauliflower, broccoli, tomatoes, carrots and olives. In a small bowl, combine the salad dressing and dressing mix; pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, toss again and sprinkle with feta cheese.

Nutrition Facts : Calories 77 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 598mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

SWEET FLORET SALAD



Sweet Floret Salad image

Everywhere I take this crunchy fresh-tasting salad with its sweet creamy dressing, people invariably want the recipe. It's perfect for a potluck--best made the night before you serve it and easy to transport.

Provided by Allrecipes Member

Time 20m

Yield 10

Number Of Ingredients 9

½ cup mayonnaise
⅓ cup sugar
¼ cup vegetable oil
¼ cup vinegar
1 medium head cauliflower, broken into florets
1 ¾ pounds fresh broccoli florets
1 medium red onion, sliced
1 medium yellow bell pepper, cut into 1" pieces
½ pound sliced bacon, cooked and crumbled

Steps:

  • In a small saucepan, combine the mayonnaise, sugar, oil and vinegar. Bring to a boil, whisking constantly. Cool to room temperature. In a large bowl, combine the remaining ingredients. Add dressing and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally.

Nutrition Facts : Calories 303 calories, Carbohydrate 16.6 g, Cholesterol 19.6 mg, Fat 24.8 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 5.6 g, Sodium 292.1 mg, Sugar 10 g

FLORET SALAD



Floret Salad image

Full of zesty flavor, this salad tastes especially good paired with grilled hamburgers, according to Donna Dell of McPherson, Kansas. 'After my youngest daughter left for college, I adjusted the recipe to serve just two, and it still satisfies,' she says.

Provided by Allrecipes Member

Time 15m

Yield 2

Number Of Ingredients 9

.666 cup fresh cauliflowerets
⅔ cup fresh broccoli florets
2 tablespoons chopped red onion
2 tablespoons raisins
2 strip (blank)s bacon strips, cooked and crumbled
3 tablespoons mayonnaise
5 teaspoons sugar
½ teaspoon white vinegar
2 tablespoons whole cashews

Steps:

  • In a bowl, combine the cauliflower, broccoli, onion, raisins and bacon. In a small bowl, whisk the mayonnaise, sugar and vinegar. Drizzle over salad and toss to coat. Cover and refrigerate the salad until serving. Sprinkle with cashews just before serving.

Nutrition Facts : Calories 356.6 calories, Carbohydrate 26.9 g, Cholesterol 21.1 mg, Fat 25.6 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 471.2 mg, Sugar 18.9 g

BROCCOLI-CAULIFLOWER FLORET SALAD



Broccoli-Cauliflower Floret Salad image

Colorful and crunchy, this crowd-pleasing salad can be made a day in advance. Everyone likes little zip in its creamy dressing. Sometimes I add diced green and red pepper to the mixture or throw in a little celery. -Denise Elder, Hanover, Ontario

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 25 servings (2/3 cup each).

Number Of Ingredients 11

6 cups fresh broccoli florets
6 cups fresh cauliflowerets
3 medium red onions, halved and sliced
2 cups mayonnaise
1 cup sour cream
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
3 teaspoons dill weed
2 teaspoons salt
Dash Louisiana-style hot sauce

Steps:

  • In a large bowl, combine the broccoli, cauliflower and onions. In another large bowl, combine the remaining ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for 4 hours before serving.

Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 369mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.

SWEET AND SOUR CAULIFLOWER



Sweet and Sour Cauliflower image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 14

1/3 cup plus 3 tablespoons vegetable oil, plus more for greasing
1 head cauliflower, cut into small florets (about 6 cups)
1/2 cup plus 1 tablespoon cornstarch
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
3/4 cup sugar
1/2 cup rice vinegar
1/4 cup soy sauce
1/4 cup ketchup
1 tablespoon garlic powder
1/4 cup thinly sliced scallions, for garnish
1 tablespoon white sesame seeds, for garnish
Cooked white rice, for serving (recipe follows)
1 1/2 cups long grain white rice

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly grease with oil.
  • Combine the cauliflower and 3 tablespoons of the oil in a large resealable plastic bag. Seal and shake until well coated. Add 1/2 cup of the cornstarch, 1 teaspoon salt and the pepper, then reseal and shake until well coated.
  • Heat the remaining 1/3 cup oil in a large skillet over medium-high heat. Once hot, add the cauliflower and fry, tossing to cook on all sides, until deep golden brown in spots, about 10 minutes. Transfer the fried cauliflower to the prepared baking sheet and bake until the cauliflower starts to get crispy, 10 to 15 minutes
  • While the cauliflower bakes, prepare the sauce. Whisk together the sugar, vinegar, soy sauce, ketchup, garlic powder and the remaining 1/2 teaspoon salt in a medium saucepan. Place over medium-high heat and bring to a boil; the sauce should thicken slightly.
  • Whisk together the remaining 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until fully dissolved. Add the cornstarch slurry to the boiling sauce, reduce the heat to low and cook until thickened, about 30 seconds.
  • Transfer the cauliflower to a large bowl and add half of the sauce. Toss until the cauliflower is well coated, then add the remaining sauce and toss. Garnish with the scallions and sesame seeds and serve with rice.
  • Place the rice and 2 1/4 cups cold water in a medium saucepan. Put the pan over medium-high heat. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender, 18 to 20 minutes. Remove the lid and fluff the rice before serving.

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