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Broccoli and Cauliflower Salad

 Broccoli and Cauliflower Salad
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.
8-10 ServingsPrep: 15 min. + chilling

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.