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Broccoli and Cauliflower Salad Recipe

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 YIELD: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


  • 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.

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.

Reviews for Broccoli and Cauliflower Salad

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Reviewed Jul. 8, 2012

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

Reviewed Jul. 1, 2010

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

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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