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Festive Broccoli-Cauliflower Salad Recipe

Festive Broccoli-Cauliflower Salad Recipe

I came up with this recipe when unexpected company arrived and I didn't have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table. —Avanell Hewitt, North Richland Hills, Texas
TOTAL TIME: Prep: 35 min. + chilling YIELD:14 servings


  • 1 bunch broccoli, cut into florets
  • 3 cups fresh cauliflowerets
  • 1 medium green pepper, julienned
  • 2 medium carrots, thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1/2 cup small pitted ripe olives, halved
  • 1/2 cup cubed sharp cheddar cheese
  • 1 cup mayonnaise
  • 1/2 cup ranch salad dressing
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dill weed
  • 1/2 cup sunflower kernels


  • 1. In a large bowl, combine the first seven ingredients.
  • 2. In a small bowl, whisk the mayonnaise, salad dressing, Italian seasoning, garlic powder and dill. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
  • 3. Just before serving, sprinkle with sunflower kernels. Yield: 14 servings (2/3 cup each).

Nutritional Facts

2/3 cup: 253 calories, 24g fat (4g saturated fat), 13mg cholesterol, 284mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 4g protein.

Reviews for Festive Broccoli-Cauliflower Salad

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Reviewed Aug. 27, 2017

"I was looking for a salad recipe which included broccoli & cauliflower, both in abundance in our garden this summer. I followed the recipe exactly except for Miracle Whip instead of mayo. Brought it to a church potluck today and heard many good comments - and I took home an empty bowl. Great flavor!"

Reviewed Aug. 9, 2017

"This was really great! I only made a 1/2 portion, sonce there's only 3 of us, and omitted the olives, since we don't like them. And, since my husband doesn't care for ranch dressing, I used creamy garlic instead. Looking forward to having some for lunch tomorrow!"

Reviewed Feb. 1, 2017

"I made this dish for a luncheon at work. We have several vegetarians in our office and there never seem to be enough options for them. It was a huge hit, and I loved that it can be made the night before (I waited to add the dressing just prior to serving). The only reason I'm not giving it 5 stars is because, in my opinion, it could use a little more zing. However, it would be easy to dress up to your taste."

Reviewed Jul. 26, 2016

"This is a versatile, tasty salad that will be a delightful addition to almost any meal. It will be rounding out our burger nights & making it's appearance at holiday meals. I reduced the mayo to 1/2 cup as I don't like my veggies to be swimming in dressing. I left out the olives and added an extra carrot. It is delicious!"

Reviewed Jun. 6, 2015

"I also add raisins"

Reviewed Oct. 27, 2014

"Made this for a birthday celebration at work and got rave reviews. Making it again tomorrow for a last luncheon at work since our jobs are being moved to another state. I love this recipe"

Reviewed Jul. 7, 2014

"I loved loved this salad."

Reviewed Jul. 7, 2014

"I suggest adding bacon to this recipe and using shredded cheese instead of cubed cheese."

Deana Sims
Reviewed May. 5, 2014

"This is a delicious salad. One that is easy to prepare and seems to go well with almost anything. I love salads that have a crunch to them and as such usually add nuts or croutons to any that I make, but this salad did not need anything added to it, for it is naturally crisp. I did add a tablespoon of sour cream to the dressing to make it a bit creamier."

Reviewed Jan. 2, 2014

"I followed the suggestions of others and cut everything much smaller except the julienned green pepper and sliced onion. It was really good. I brought it to a family party and it was devoured. I was actually wishing we had some left over cause I was craving it today to have with my lunch."

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