My family loves the "crunch" of this broccoli and cauliflower 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.
Broccoli and Cauliflower Salad
Broccoli and Cauliflower Salad
Prep Time
15 min
Yield
10 servings
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 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.
Nutrition Facts
1 cup: 548 calories, 44g fat (7g saturated fat), 34mg cholesterol, 1043mg sodium, 25g carbohydrate (18g sugars, 4g fiber), 14g protein.
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