Broccoli Cauliflower Salad
Broccoli Cauliflower Salad combines fresh broccoli and cauliflower florets and shredded cheddar cheese in a creamy and flavorful dressing. Bacon, pecans and dried cranberries bring additional crunch and texture to this delicious salad!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: salad
- Method: blanch, toast
- Cuisine: American
Ingredients
Scale
1 pound bacon
1 pound broccoli crowns (5 cups after trimming florets)
2 pounds cauliflower (6 cups after trimming florets)
1 teaspoon kosher salt to salt water
1 cup whole pecans
1/2 cup red onion, sliced thin
1/2 cup dried cranberries
8 ounce block yellow cheddar cheese, shredded
Dressing
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons granulated sugar
1/4 cup red wine vinegar
1/2 teaspoon celery salt
1/2 teaspoon freshly ground black pepper
Instructions
- Cook bacon to crisp, then crumble and set aside.
- Remove broccoli and cauliflower florets from their cores.
- Heat a large pot of water to boil, add the teaspoon of kosher salt and add broccoli and cauliflower florets. Once the pot begins to boil again, pour into a colander to drain then plunge vegetables into an ice water bath to cool quickly.
- Drain cooled vegetables back into the colander and pat dry with paper towels to remove any excess moisture.
- Toast pecans in a small dry saute pan.
- Place bacon, broccoli, cauliflower, pecans, onion, cranberries and cheese into a large bowl and toss.
- In a small bowl, whisk all dressing ingredients then pour into the big bowl with the other ingredients and toss to combine.
- Let sit refrigerated 30 minutes to blend flavors and serve.
Find it online: https://www.afamilyfeast.com/broccoli-cauliflower-salad/
