Floret Salad Recipe
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Floret Salad Recipe

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Full of zesty flavor, this salad tastes especially good paired with grilled hamburgers, according to Donna Dell of McPherson, Kansas. "After my youngest daughter left for college, I adjusted the recipe to serve just two, and it still satisfies," she says.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 2 servings


  • 2/3 cup fresh cauliflowerets
  • 2/3 cup fresh broccoli florets
  • 2 tablespoons chopped red onion
  • 2 tablespoons raisins
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 3 tablespoons mayonnaise
  • 5 teaspoons sugar
  • 1/2 teaspoon white vinegar
  • 2 tablespoons whole cashews

Nutritional Facts

3/4 cup: 333 calories, 25g fat (4g saturated fat), 13mg cholesterol, 295mg sodium, 24g carbohydrate (19g sugars, 2g fiber), 5g protein.


  1. In a small bowl, combine the cauliflower, broccoli, onion, raisins and bacon. In another bowl, whisk the mayonnaise, sugar and vinegar. Pour over salad and toss to coat. Cover and refrigerate until serving. Sprinkle with cashews just before serving. Yield: 2 servings.
F.Y.I.- The romance copy spells the contributor's name "Adell". Everywhere else it's spelled "Dell".
Originally published as Floret Salad in Country Woman May/June 2004, p37

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spragd User ID: 1645361 68232
Reviewed Jun. 8, 2010

"I make a very similar salad substituting dried cranberries for the raisons. It is one of my most requested recipes."

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