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

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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


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

1/2 cup: 207 calories, 15g fat (2g saturated fat), 7mg cholesterol, 186mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 5g protein.


  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

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