Broccoli Cauliflower Salad Recipe

Broccoli Cauliflower Salad Recipe

This delectable spring and summer broccoli cauliflower 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 and cauliflower salad recipe, broccoli cauliflower salad recipe, how do you make broccoli and cauliflower salad, how to make broccoli and cauliflower salad, salad with broccoli and cauliflower

Prep Time 20

Servings servings

Calories 440kcal

Author Beth Pierce

Ingredients

Dressing

1 cup mayonnaise
1½ tablespoons granulated sugar
3 tablespoons apple cider vinegar or red wine vinegar

Broccoli Cauliflower Salad

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
salt to taste
freshly ground black pepper to taste

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 toss to coat. Season with salt and black pepper to taste.

Notes

Cut the broccoli and cauliflower florets into fine bite-size pieces, avoiding most thick stems. Cut them to a uniform size so the salad is aesthetically pleasing.
Mix the dressing up to 2 days in advance and store it in an airtight container in the refrigerator.
Choose a good quality, sharp cheddar and cut it into tiny cubes. You can also shred it.
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.

Nutrition