Broccoli Cauliflower Salad

This delectable spring and summer Cauliflower Broccoli Salad with homemade dressing comes together in about twenty minutes. It is the perfect side dish for all your grilling and barbecue recipes, with plenty of flavor and texture.

Course Salad

Cuisine American

Keyword broccoli and cauliflower salad, broccoli salad dressing, how to make broccoli and cauliflower salad

Prep Time 20

Servings servings

Calories 587kcal

Author Beth Pierce

Ingredients

1 cup mayonnaise
1 1/2 tablespoons sugar
3 tablespoons apple cider vinegar or red wine vinegar
3 cups broccoli florets cut in bite size pieces
3 cups cauliflower florets cut in bite size pieces
⅔ cup sliced almonds
⅓ cup finely chopped red onion
1 cup finely cubed cheddar cheese
10 slices crispy cooked bacon coarsely chopped

Instructions

In a small bowl, whisk the mayonnaise, sugar, and cider vinegar together.
In a large bowl, combine the broccoli and cauliflower florets, sliced almonds, red onion, cheddar, and chopped bacon.
Pour the dressing over the top and stir to coat. Season with salt and black pepper to taste.

Notes

Cut the broccoli and cauliflower florets into fine bite-size pieces avoiding most of the thick stems. Try to cut them close to uniform size, so the salad is aesthetically pleasing.

The dressing can be mixed up to 2 days in advance and stored in an airtight in the refrigerator.

Choose a good quality sharp cheddar and cut it into tiny cubes. It can also be shredded.

Cook the bacon until crispy, so it holds up well in the salad. I like to cook mine in the oven in a single layer on an old baking sheet. Cook at 375 for about 14-15 minutes, flipping halfway through.

For a low-carb salad, omit the sugar.

The salad can be prepared up to 24 hours in advance. However, hold the almonds and bacon. Then toss them in right before serving.

Store in an airtight container in the fridge for up to 3 days.

Nutrition