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Cauliflower Broccoli Salad

 Cauliflower Broccoli Salad
Meet the Cook: This salad has been to as many family gatherings as I have! It holds well...and leftovers are still tasty a day later. When I'm not trying out new recipes, I enjoy crafts and being an at-home mom to our nine children, ages 5 months to 17 years. -Linda Kangas, Outlook, Saskatchewan
15-20 ServingsPrep: 15 min. + chilling


  • 1 medium head cauliflower, broken into florets (about 7-1/2 cups)
  • 1 medium bunch broccoli, cut into florets (about 4 cups)
  • 2 cups seedless red grapes
  • 6 green onions with tops, sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 cups mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 1/2 to 1 pound sliced bacon, cooked and crumbled
  • Leaf lettuce
  • Additional red grapes, optional


  • In a large bowl, combine the cauliflower, broccoli, grapes, onions
  • and mozzarella cheese. Combine the mayonnaise, Parmesan cheese,
  • sugar and vinegar; pour over vegetable mixture and toss to coat.
  • Cover and refrigerate for at least 2 hours. Just before serving, stir
  • in bacon. Transfer to a lettuce-lined bowl. Garnish with grapes if
  • desired. Yield: 15-20 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 248 calories, 22 g fat (4 g saturated fat), 19 mg cholesterol, 269 mg sodium,

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Cauliflower Broccoli Salad (continued)

Nutritional Facts: 8 g carbohydrate, 2 g fiber, 6 g protein.