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Festive Broccoli-Cauliflower Salad Recipe
Festive Broccoli-Cauliflower Salad Recipe photo by Taste of Home

Festive Broccoli-Cauliflower Salad Recipe

Read Reviews (16)
4.45 16
Publisher Photo
I came up with this recipe when unexpected company arrived and I didn't have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table. —Avanell Hewitt, North Richland Hills, Texas
TOTAL TIME: Prep: 35 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 14 servings

Ingredients

  • 1 bunch broccoli, cut into florets
  • 3 cups fresh cauliflowerets
  • 1 medium green pepper, julienned
  • 2 medium carrots, thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1/2 cup small pitted ripe olives, halved
  • 1/2 cup cubed sharp cheddar cheese
  • DRESSING:
  • 1 cup mayonnaise
  • 1/2 cup ranch salad dressing
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dill weed
  • 1/2 cup sunflower kernels

Nutritional Facts

2/3 cup equals 253 calories, 24 g fat (4 g saturated fat), 13 mg cholesterol, 284 mg sodium, 8 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the first seven ingredients.
  2. In a small bowl, whisk the mayonnaise, salad dressing, Italian seasoning, garlic powder and dill. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
  3. Just before serving, sprinkle with sunflower kernels. Yield: 14 servings (2/3 cup each).
Originally published as Festive Broccoli-Cauliflower Salad in Country August/September 2009, p49

Nutritional Facts

2/3 cup equals 253 calories, 24 g fat (4 g saturated fat), 13 mg cholesterol, 284 mg sodium, 8 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Festive Broccoli-Cauliflower Salad(16)

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (12)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 2, 2014

I followed the suggestions of others and cut everything much smaller except the julienned green pepper and sliced onion. It was really good. I brought it to a family party and it was devoured. I was actually wishing we had some left over cause I was craving it today to have with my lunch.

MY REVIEW
Reviewed Nov. 11, 2013

Great!!

MY REVIEW
Reviewed Jul. 9, 2013

Absolutley delicious! I made this on the 4th of July instead of a traditional potato or pasta salad, Everyone loved it.

MY REVIEW
Reviewed Jul. 5, 2013

I made the salad the day before I needed to serve it for the 4th of July. It was great and my guests loved it. The serving amount is exactly right on. Next time I make it I intend to make it a meal and add ham cubes or chicken.

MY REVIEW
Reviewed Jun. 8, 2013

We blanched the cauliflower and broccoli first. Wish we would have chopped them smaller and blanched them. We used shredded cheese instead of cubed. Our family just didn't care for the flavor, especially the second day. I did like the choice of veggies though and will use that part of the recipe in straight ranch next time.

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