Broccoli Cauliflower Floret Salad Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
• Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.

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.

Steps:

• In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese.

Steps:

• Fry bacon and boil eggs.
• Crumble bacon and set aside.
• Run cold water over hard-boiled eggs until cool enough to peel, peel and set aside.
• Tear apart broccoli and cauliflower florets into small bite-sized pieces and place in tall deep Tupperware-type container (I think the one I use is a 21-cup one).
• The purpose of the small pieces is that you should be able to get a taste of all the ingredients in each spoonful.
• Chop onions and eggs and put in Tupperware container.
• Add cheese and crumbled bacon.
• Mix the dressing together Miracle Whip, white sugar and vinegar and if possible marinate overnight, occasionally turning container upside-down so that all the salad is covered well with dressing.
• It will work fine if you don't have time to marinate it at all, but is best if marinated for a few hours to overnight.