Broccoli and Cauliflower Salad Recipe

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My family loves the "crunch" of this salad...and each crisp ingredient adds to that delight! The secret of this recipe is to make the dressing a day ahead to allow the flavors to blend.

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Broccoli and Cauliflower Salad Recipe
  • Prep: 15 min. + chilling
  • Yield: 8-10 Servings
    •
15 15

Ingredients

  • 2 cups mayonnaise
  • 1/2 cup sugar
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons vinegar
  • 2 tablespoons finely chopped onion
  • 1/2 cup raisins
  • 1 bunch broccoli, cut into florets
  • 1 small head cauliflower, cut into florets
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 pound bacon, cooked and crumbled
  • 2/3 cup slivered toasted almonds

Directions

  • In a small bowl, combine mayonnaise, sugar, Parmesan cheese, vinegar, onion and raisins; refrigerate several hours or overnight. Just before serving, combine broccoli, cauliflower, water chestnuts, bacon and almonds in a large bowl. Pour dressing over and toss to coat. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 548 calories, 44 g fat (7 g saturated fat), 34 mg cholesterol, 1,043 mg sodium, 25 g carbohydrate, 4 g fiber, 14 g protein.

Originally published as Broccoli and Cauliflower Salad in Bountiful Harvest Cookbook , p50

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Reviews for Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad

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(1-3) of 3 reviews

Reviewed on Jul. 08, 2012 by Nellstrum

This is one of my favourite salads. Next time I think I to will also substitute cranberries for the raisons.

Reviewed on Jul. 01, 2010 by mother of 3

I substituted sunflower seeds for the water chestnuts and used turkey bacon. I skipped the almonds. Our fellowship loved it.

Reviewed on Dec. 25, 2009 by DebMcM

Tasty and easy to make salad. Made the dressing the night before and added dried cranberries instead of raisins.

 
 

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