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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8-10 servings


  • 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

Nutritional Facts

1 cup: 548 calories, 44g fat (7g saturated fat), 34mg cholesterol, 1043mg sodium, 25g carbohydrate (18g sugars, 4g fiber), 14g protein.


  1. 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.
Originally published as Broccoli and Cauliflower Salad in Bountiful Harvest Cookbook 1994, p50

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Nellstrum User ID: 1088590 44265
Reviewed Jul. 8, 2012

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

mother of 3 User ID: 1726536 19954
Reviewed Jul. 1, 2010

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

DebMcM User ID: 1959104 20186
Reviewed Dec. 25, 2009

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

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