Back to Broccoli and Cauliflower Salad

Print Options

 
 
 

Card Sizes

 
 
 
 Print

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

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

  • 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

Sort By :
MY REVIEW
Reviewed Jul. 8, 2012

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

MY REVIEW
Reviewed Jul. 1, 2010

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

MY REVIEW
Reviewed Dec. 25, 2009

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

Loading Image