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Broccoli-Cauliflower Floret Salad

 Broccoli-Cauliflower Floret Salad
Colorful and crunchy, this crowd-pleasing salad can be made a day in advance. Everyone likes little zip in it’s creamy dressing. Sometimes I add diced green and red pepper to the mixture or throw in a little celery. —Denise Elder Hanover, Ontario
25 ServingsPrep: 30 min. + chilling

Ingredients

  • 6 cups fresh broccoli florets
  • 6 cups fresh cauliflowerets
  • 3 medium red onions, halved and sliced
  • 2 cups mayonnaise
  • 1 cup (8 ounces) sour cream
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 teaspoons dill weed
  • 2 teaspoons salt
  • Dash Louisiana-style hot sauce

Directions

  • In a large bowl, combine the broccoli, cauliflower and onions. In
  • another large bowl, combine the remaining ingredients. Pour over
  • vegetables; toss to coat. Cover and refrigerate for 4 hours before
  • serving. Yield: 25 servings (2/3 cup each).
Nutritional Facts: 1 serving (2/3 cup) equals 52 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 369 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.