Marinated Broccoli Cauliflower Salad Recipes

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MARINATED VEGETABLE SALAD

Provided by Trisha Yearwood

Time 2h20m

Yield 6 servings

Number Of Ingredients 11



Marinated Vegetable Salad image

Steps:

  • Bring a large pot of salted water to a boil. Have a large ice bath ready.
  • Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
  • Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.

Kosher salt
1 medium head broccoli, stem removed and florets cut into 1 1/2-inch pieces
1 small head cauliflower, stem removed and florets cut into 1 1/2-inch pieces
1 pound frozen artichoke quarters
1/3 cup olive oil
1 1/2 tablespoons red wine vinegar
1 small clove garlic, finely grated
1/2 cup pitted kalamata olives, halved
2 tablespoons capers
2 tablespoons chopped fresh oregano
3 pickled cherry peppers, chopped

BARB'S BROCCOLI-CAULIFLOWER SALAD

This is a version of the classic broccoli salad with the addition of cauliflower. It can be prepared the day prior to serving, then served chilled or at room temperature. Pecans can be used instead of sunflower seeds, if desired, and bacon lovers might want to add a few extra slices. . .

Provided by Tom

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8



Barb's Broccoli-Cauliflower Salad image

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
  • Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.

Nutrition Facts : Calories 418.9 calories, Carbohydrate 20.2 g, Cholesterol 38.6 mg, Fat 34.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 7.9 g, Sodium 635.6 mg, Sugar 13.3 g

12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
½ red onion, diced
¾ cup sunflower seeds
1 cup creamy salad dressing
1 ½ tablespoons white wine vinegar
¼ cup white sugar

ZESTY BROCCOLI AND CAULIFLOWER SALAD

An easy broccoli and cauliflower tossed salad. Optional ingredients may include raisins or walnuts.

Provided by Deb

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 5



Zesty Broccoli and Cauliflower Salad image

Steps:

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

Nutrition Facts : Calories 73.2 calories, Carbohydrate 4.9 g, Fat 5.6 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 265.9 mg, Sugar 2.2 g

2 cups fresh broccoli florets
2 cups cauliflower, chopped
1 red onion, sliced in rings
½ cup zesty Italian dressing
¼ cup sunflower seeds

MARINATED CAULIFLOWER AND BROCCOLI SALAD

Found this recipe on the net somewhere and have adapted it to suit our tastes. It continues to be a family favourite to this very day.

Provided by Tryntje

Categories     Cauliflower

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12



Marinated Cauliflower and Broccoli Salad image

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.

2 heads broccoli, broken into flowerettes
1 head cauliflower, broken in flowerettes
1 green pepper
1 red pepper
3 -4 stalks celery
1 onion, finely diced
1/2 cup white wine vinegar
2 tablespoons poppy seeds
1 cup white sugar
2 teaspoons mustard powder
1/2 teaspoon salt
1 1/2 cups olive oil

ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD

This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.

Provided by adopt a greyhound

Categories     Easy

Time 12h30m

Yield 1 large salad, 12-16 serving(s)

Number Of Ingredients 11



Italian Marinated Cauliflower and Broccoli Salad image

Steps:

  • Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
  • Marinate covered overnight. Just before serving add the cherry tomatoes.

Nutrition Facts : Calories 277.8, Fat 19, SaturatedFat 2.8, Sodium 1089.5, Carbohydrate 26.7, Fiber 7.2, Sugar 9.2, Protein 5.5

2 heads cauliflower, cut into small flowerets
1 bunch broccoli, cut into small flowerets
1 green pepper, chopped
2 stalks celery, chopped
1 (8 ounce) can mushrooms, drained and chopped
1 (16 ounce) can water chestnuts, drained and sliced
1 (16 ounce) can black olives, drained and chopped
1 (10 ounce) jar green olives, drained and chopped
1 (16 ounce) jar zesty Italian dressing
1 (2/3 ounce) package Good Seasonings Italian salad dressing mix (mixed with oil and vinegar)
1 pint cherry tomatoes

BROCCOLI AND CAULIFLOWER SALAD

Provided by Martina McBride

Categories     side-dish

Time 1h40m

Yield 12 to 16 servings

Number Of Ingredients 12



Broccoli and Cauliflower Salad image

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.

3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/4 cup honey
2 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon kosher salt, or more to taste
4 cups small diced broccoli florets (about 1 1/2 pounds)
4 cups small diced cauliflower florets (about 2 pounds)
8 slices bacon, diced and cooked
2 shallots, diced (1/2 cup)
1/2 cup sweetened dried cranberries
1/2 cup chopped toasted pecans

MARINATED CAULIFLOWER SALAD

I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12



Marinated Cauliflower Salad image

Steps:

  • In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups fresh cauliflowerets
1 bay leaf
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 medium carrot, shredded
1 small red onion, chopped
1/4 cup minced fresh parsley
1/4 teaspoon dried basil

BROCCOLI AND CAULIFLOWER SALAD

My family loves the "crunch" of this broccoli and cauliflower salad...and each crisp ingredient adds to that delight! The secret of this recipe is to make the dressing a day ahead to allow the flavors to blend.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 11



Broccoli and Cauliflower Salad image

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.

Nutrition Facts : Calories 548 calories, Fat 44g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1043mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 14g protein.

2 cups mayonnaise
1/2 cup sugar
1/3 cup grated Parmesan cheese
2 tablespoons vinegar
2 tablespoons finely chopped onion
1/2 cup raisins
1 bunch broccoli, cut into florets
1 small head cauliflower, cut into florets
1 can (8 ounces) sliced water chestnuts, drained
1/2 pound bacon, cooked and crumbled
2/3 cup slivered toasted almonds

MARINATED BROCCOLI

This festive side dish couldn't be easier to throw together. But because it's so pretty, it's perfect for special occasions. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10



Marinated Broccoli image

Steps:

  • In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 119 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

4 teaspoons olive oil
1 tablespoon water
1 tablespoon white wine vinegar
1-1/2 teaspoons lemon juice
1 teaspoon honey
1 garlic clove, minced
1/4 teaspoon salt
Dash cayenne pepper
2 cups fresh broccoli florets
2 tablespoons chopped sweet red pepper

MARINATED CAULIFLOWER SALAD

This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8



Marinated Cauliflower Salad image

Steps:

  • Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.
  • Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
  • Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

1 large head cauliflower (about 2 pounds), cut into small florets
1/4 cup white-wine vinegar
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons brine-packed capers, drained and rinsed
2 tablespoons chopped fresh parsley

EASY BROCCOLI AND CAULIFLOWER SALAD

This recipe is fun and easy to make! It will sure add color to your table at supper time! It is a great recipe to fool around with, adding your favorites is easy! It came from a family member and we have altered their recipe. Have fun! =)

Provided by mollygirl_14

Categories     Cauliflower

Time 20m

Yield 3-6 serving(s)

Number Of Ingredients 9



Easy Broccoli and Cauliflower Salad image

Steps:

  • Toss togeather: broccoli, cauliflower, sunflower seeds, onion, bacon and cheese. Set aside. Mix and chill dressing. **mix dressing 2 hours ahead of time. before serving, mix all togeather.

Nutrition Facts : Calories 1676.2, Fat 129, SaturatedFat 35, Cholesterol 147.4, Sodium 2375, Carbohydrate 92.6, Fiber 20.6, Sugar 40.5, Protein 52

2 large head broccoli (fouretts only)
1 head cauliflower (tops)
1 cup sunflower seeds (the middle seed)
1/4 cup chopped red onion
1 lb bacon, cooked and crumbled
1 cup cheese (white or yellow)
1 cup mayonnaise
2 tablespoons cider vinegar
1/3 cup sugar

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