Best 20 Broccoli And Cauliflower Salad Recipes

ZESTY BROCCOLI AND CAULIFLOWER SALAD

Steps:

• In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• 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.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Whisk together the yogurt, mayonnaise, honey, vinegar, sugar, and salt in a large bowl. Stir in the broccoli, cauliflower, bacon, shallots, cranberries, and pecans, tossing to coat. Cover and chill 1 hour.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
• Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.

SOUTHERN BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels until cool enough to handle, then chop into small pieces.
• Place bacon in a very large bowl with broccoli, cauliflower, almonds, raisins, Cheddar cheese, red onion, and celery.
• Whisk together mayonnaise, sour cream, cream cheese, sugar, and lemon juice in a separate bowl until creamy. Pour over broccoli-cauliflower mixture; stir until well combined. Refrigerate until flavors have melded, at least 30 minutes.

PARMESAN BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
• Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.
• Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• After rinsing well, combine chopped cauliflower and broccoli in large a bowl. Toss in onion, cheese and bacon pieces.
• In a separate bowl, mix together the mayo, sugar and red wine vinegar. Coat the dry ingredients well with the mayo mixture. Everything should be coated but not so much that the mixture becomes soupy.
• All of the prep can be done ahead of time, but the mix is better when everything is crisp so don't toss together til close to time of serving.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry.
• Place the bacon, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise and seafood seasoning. Season with salt and pepper. Pour the dressing over the vegetables and toss.

BROCCOLI, CAULIFLOWER, AND CARROT SALAD

Steps:

• In a large bowl, whisk together the mayonnaise, sugar, rice wine vinegar, salt, and ginger.
• Add the broccoli, cauliflower and carrots.
• Toss to coat with dressing.
• Sprinkle evenly with nuts.
• Enjoy!

CAULIFLOWER AND BROCCOLI SALAD

Steps:

• Bring a large pot of water to the boil over high heat.
• Add the broccoli and cauliflower florets, put the lid on and bring back to the boil as quickly as possible.
• Boil 1 minute, then refresh in ice water and drain well.
• Meanwhile, cook the bacon slices in a small pan over medium heatfor a couple of minutes, then add the onion and garlic and cook until softened (a couple of minutes more).
• Cool.
• Mix the drained vegetables with the oil and lemon juice.
• Mix through the bacon mixture, the olives and the roasted capsicum.
• Mix the mayo and sour cream together, season to taste with salt and pepper and stir this gently through the salad.

MARINATED CAULIFLOWER AND BROCCOLI SALAD

Steps:

• Blanch broccoli and cauliflower until just tender.
• Drain and rinse with cold water.
• In a large bowl combine cauliflower, broccoli, peppers, celery and onion.
• In a saucepan, place the vinegar, poppy seeds, sugar, mustard, salt and oil.
• Boil until the sugar has disslved.
• Pour the marinade over the vegetables and mix well.
• Chill overnight before serving.

HOLIDAY BROCCOLI AND CAULIFLOWER SALAD

Steps:

• In a medium glass salad bowl combine the broccoli florets, cauliflower florets with red onion slices (if using) cubed cheese, crumbled bacon and dried cranberries or raisins.
• For the dressing; (add in dressing just before serving) in a bowl whisk the mayonnaise with sugar and wine vinegar together until smooth, season with black pepper.
• Drizzle the dressing over the top of the salad; toss to combine with the vegetables.
• Sprinkle the top with sliced almonds, then place the egg slices around the bowl.

CAULIFLOWER AND BROCCOLI SALAD WITH POPPY SEED DRESSING

Steps:

• Put in a jar with tight fitting lid first 7 ingredients.
• Shake well to combine and set aside.
• In large bowl combine the chopped vegetables.
• Pour dressing over top.
• Toss well.
• Leave for several hours or overnight mixing occasionally.
• Drain and serve.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Toss veggies, cheese and bacon bits in bowl.
• Mix dressing and mustard.
• Pour over salad and toss to coat.
• Refrigerate until ready to serve.
• *To blanch veggies, plunge into boiling water briefly (2 minutes), then into cold water to stop the cooking process.).

BROCCOLI AND CAULIFLOWER SALAD MY WAY

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
• In a large bowl, combine broccoli, cheese, bacon and onion.
• Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

AFRICAN-SPICED BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Steam first 2 ingredients, covered, 2 minutes. Rinse under cold water, drain well. Combine salt, ginger, cumin, coriander, nutmeg, red pepper in a small skillet, cook over medium heat 2 minutes or until lightly browned, stirring constantly. Combine spice mixture, yoghurt, and honey in a bowl, stir well. Add vegetables, toss well to coat. Stir in green onions right before serving.

CREAMY BROCCOLI AND CAULIFLOWER SALAD W/POPPY SEED

Steps:

• 1. Combine broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, poppy seed, salt and pepper to make a creamy dressing. Add the dressing to the broccoli-cauliflower mix, stir/toss to evenly coat the vegetables. Stir in the bacon and the cheese. Chill in refrigerator for 3 - 4 hours .. Stir before serving.

SPINACH SALAD WITH PARMESAN BROCCOLI AND CAULIFLOWER

Steps:

• Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

IRENE'S BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Mix salad ingredients together.
• Mix dressing ingredients together.
• Pour dressing over salad ingredients and place in a sealed container.
• Refrigerate for 4 hours or overnight.

LOW FAT BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Cut the cauliflower into small flowerettes Cut the broccoli into small bunches Slice the carrots In a bowl, mix the fat free Italian Dressing and 1 1/2 T horseradish Mix cauliflower, broccoli, carrots with the dressing mixture and refrigerate.