Overnight Floret Salad Recipe
Overnight Floret Salad Recipe photo by Taste of Home

Overnight Floret Salad Recipe

Publisher Photo
Bacon and sunflower kernels lend extra crunch to this colorful combination of onions, cauliflower and broccoli. With its slightly sweet dressing, this salad's a great way to get kids to eat their veggies. -Elizabeth Wenzl Eugene, Oregon
TOTAL TIME: Prep: 25 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 10 servings

Ingredients

  • 1 small head cauliflower, broken into small florets (6 cups)
  • 1 bunch broccoli, broken into small florets (4 cups)
  • 1 bunch green onions, thinly sliced
  • 1/2 cup sugar
  • 1/2 cup mayonnaise
  • 1/3 cup cider vinegar
  • 1/2 cup sunflower kernels
  • 6 bacon strips, cooked and crumbled

Nutritional Facts

1 serving (1/2 cup) equals 207 calories, 15 g fat (2 g saturated fat), 7 mg cholesterol, 186 mg sodium, 16 g carbohydrate, 3 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine the cauliflower, broccoli, onions, sugar, mayonnaise and vinegar. Cover and refrigerate overnight. Just before serving, stir in the sunflower kernels and bacon. Yield: 10 servings.
Originally published as Overnight Floret Salad in Taste of Home December/January 2005, p38

Nutritional Facts

1 serving (1/2 cup) equals 207 calories, 15 g fat (2 g saturated fat), 7 mg cholesterol, 186 mg sodium, 16 g carbohydrate, 3 g fiber, 5 g protein.

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