Broccoli and Cauliflower Salad Recipe

5 3 3
Publisher Photo

Broccoli and Cauliflower Salad Recipe

Read Reviews
5 3 3
Publisher Photo
My family loves the "crunch" of this salad...and each crisp ingredient adds to that delight! The secret of this recipe is to make the dressing a day ahead to allow the flavors to blend.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cups mayonnaise
  • 1/2 cup sugar
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons vinegar
  • 2 tablespoons finely chopped onion
  • 1/2 cup raisins
  • 1 bunch broccoli, cut into florets
  • 1 small head cauliflower, cut into florets
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon, cooked and crumbled
  • 2/3 cup slivered toasted almonds

Directions

In a small bowl, combine mayonnaise, sugar, Parmesan cheese, vinegar, onion and raisins; refrigerate several hours or overnight. Just before serving, combine broccoli, cauliflower, water chestnuts, bacon and almonds in a large bowl. Pour dressing over and toss to coat. Yield: 8-10 servings.
Originally published as Broccoli and Cauliflower Salad in Bountiful Harvest Cookbook 1994, p50

Nutritional Facts

1 cup: 548 calories, 44g fat (7g saturated fat), 34mg cholesterol, 1043mg sodium, 25g carbohydrate (18g sugars, 4g fiber), 14g protein.

  • 2 cups mayonnaise
  • 1/2 cup sugar
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons vinegar
  • 2 tablespoons finely chopped onion
  • 1/2 cup raisins
  • 1 bunch broccoli, cut into florets
  • 1 small head cauliflower, cut into florets
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon, cooked and crumbled
  • 2/3 cup slivered toasted almonds
  1. In a small bowl, combine mayonnaise, sugar, Parmesan cheese, vinegar, onion and raisins; refrigerate several hours or overnight. Just before serving, combine broccoli, cauliflower, water chestnuts, bacon and almonds in a large bowl. Pour dressing over and toss to coat. Yield: 8-10 servings.
Originally published as Broccoli and Cauliflower Salad in Bountiful Harvest Cookbook 1994, p50

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBroccoli and Cauliflower Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Nellstrum User ID: 1088590 44265
Reviewed Jul. 8, 2012

"This is one of my favourite salads. Next time I think I to will also substitute cranberries for the raisons."

MY REVIEW
mother of 3 User ID: 1726536 19954
Reviewed Jul. 1, 2010

"I substituted sunflower seeds for the water chestnuts and used turkey bacon. I skipped the almonds. Our fellowship loved it."

MY REVIEW
DebMcM User ID: 1959104 20186
Reviewed Dec. 25, 2009

"Tasty and easy to make salad. Made the dressing the night before and added dried cranberries instead of raisins."

Loading Image