Description
Crisp “Broccoli Cauliflower Salad” blends garden-fresh ingredients with a zesty dressing that elevates simple vegetables into a delightful harmony. Crunchy florets, tangy herbs, and a creamy base create a refreshing side dish you’ll crave at summer gatherings.
Ingredients
Scale
Vegetables:
- 3 cups broccoli florets, chopped into bite-sized pieces
- 3 cups cauliflower florets, chopped into bite-sized pieces
- ¼ cup diced red onion
Protein and Toppings:
- 6 slices bacon, cooked and crumbled
- ½ cup shredded cheddar cheese
- ⅓ cup sunflower seeds (or slivered almonds)
- ⅓ cup dried cranberries or raisins
Dressing:
- 1 cup mayonnaise
- 2 tablespoons granulated sugar (or honey)
- 2 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Carefully rinse broccoli and cauliflower under cool running water, ensuring no dirt remains. Pat dry completely with clean kitchen towels, then meticulously chop into uniform, bite-sized florets to guarantee even texture and appealing presentation.
- Transfer the chopped vegetables into a spacious mixing vessel. Scatter shredded cheddar cheese, finely diced red onion, vibrant dried cranberries, crunchy sunflower seeds, and crispy crumbled bacon across the vegetable base.
- Create a creamy dressing by combining mayonnaise, granulated sugar, tangy apple cider vinegar, a precise pinch of salt, and freshly ground black pepper in a compact mixing bowl. Whisk vigorously until the mixture transforms into a smooth, homogeneous sauce.
- Drizzle the prepared dressing over the salad ingredients. Using gentle folding motions, thoroughly coat each component, ensuring an even distribution of flavors and preventing ingredient damage.
- Seal the salad container with a tight-fitting lid and nestle into the refrigerator. Allow the medley to rest and marinate for a minimum of half an hour, permitting the diverse flavors to harmonize and intensify. Remove just before serving, giving a final gentle toss to reinvigorate the salad’s texture and appearance.
Notes
- Pat vegetables completely dry to ensure crisp texture and prevent watery salad.
- Chop florets uniformly for consistent bite and even dressing distribution.
- Use sharp cheddar for more intense flavor punch and creamy mouthfeel.
- Customize bacon options by using turkey bacon for lighter version or omitting for vegetarian diet.
- Allow salad to marinate longer than 30 minutes for deeper flavor absorption.
- Substitute mayonnaise with Greek yogurt for lower-calorie, protein-rich alternative.
- Toast sunflower seeds briefly to enhance nutty undertones and add delightful crunch.
- Prep ingredients ahead of time for quick assembly during busy weekdays.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 25 mg