Broccoli Cauliflower Salad Recipe

Classic Broccoli Cauliflower Salad

This refreshing salad features crunchy vegetables, savory bacon, and a creamy dressing. It’s a perfect side dish for barbecues, potlucks, or a light summer lunch.

Ingredients:

• 3/4 lb bacon, diced
• 1 head of cauliflower, cut into bite-sized florets (about 4 cups)
• 1 head of broccoli, cut into bite-sized florets (about 4 cups)
• 1/2 cup lightly salted sunflower seeds
• 1/2 small red onion, diced
• 4 oz sharp cheddar cheese, cubed
• For the dressing:
  • 1 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 1 tbsp sugar (optional)

Cooking Guide:

1. Cook the bacon: In a large skillet over medium heat, cook the diced bacon until crisp. Drain on paper towels and set aside.
2. Prepare the vegetables: In a large bowl, combine the cauliflower florets, broccoli florets, sunflower seeds, and red onion.
3. Make the dressing: In a small bowl, whisk together the mayonnaise, red wine vinegar, and sugar (if using) until smooth.
4. Assemble the salad: Pour the dressing over the vegetables and crumbled bacon. Add the cheddar cheese cubes and toss gently to coat everything evenly.
5. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the vegetables to soften slightly.

Tips:

• Customize the crunch: For a different texture, you can use chopped nuts like almonds or pecans instead of sunflower seeds.
• Cheese options: Swap the cheddar cheese for crumbled blue cheese, Monterey Jack, or Gruyere for a different flavor profile.
• Add sweetness: If you prefer a sweeter salad, add dried cranberries or raisins along with the vegetables.
• Serve it cold: This salad is best served chilled. Make it ahead of time and store it in the refrigerator for up to 3 days.
• Leftover love: Leftovers can be enjoyed cold or add them to a grilled cheese sandwich for a flavor and texture boost.