Rainbow Broccoli Cauliflower Salad Recipes

Steps:

• 1. Add the raisins to a medium size bowl, cover with water, then cover bowl with saran wrap and Microwave for about 5 minutes. Remove and allow raisins to sit and plump as the water cools.
• 2. I chose to process the green, yellow and red onions in the food processor. I also processed the radishes in the food processor, so as to avoid having big large chunks in the salad, but you may want large chunks in yours so do what suits you and your family best.
• 3. For the cauliflower, and Broccoli, I did it by hand, as I didn't want it to be like crumbs, I wanted a bit of texture to the salad.
• 4. Drain raisins, and allow to cool completely before adding to salad. Using a large bowl add in the broccoli, cauliflower, Bacon, Radishes, and chopped onions and raisins. Stir to mix together.
• 5. In a separate bowl add the mayonnaise & miracle whip, Splenda, & apple cider vinegar, then whisk to blend together. MY APOLOGIES FOR THE PICTURES NOT BEING AS CLEAR AS THEY USUALLY ARE.
• 6. Pour Dressing mixture over salad mixture, and stir with a large spoon to mix together. Pour into a large container, and refrigerate to allow the flavors to come together before serving. NOTE: MAY NEED TO STIR SALAD BEFORE SERVING . This salad is very tasty, but not as waist friendly because of the Mayonnaise & Bacon, but I bet you will love it, so eat sparingly & savor every bite. smile

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:

• 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.

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.

Steps:

• Chop broccoli and cauliflower, discarding most of the stem sections.
• Mix broccoli, cauliflower, onion, apple, raisins, bacon bits, walnuts, and cheese in large bowl.
• Combine mayo, sugar, and vinegar in medium bowl.
• Mix together mayo mixture and broccoli mixture.
• Cover and chill over night. Serve cold.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble bacon slices into small pieces. Reserve 1/2 cup bacon pieces in a bowl.
• Combine remaining bacon, cauliflower, broccoli, mozzarella cheese, and onion in a large bowl.
• Mix sugar and milk together in a small bowl until sugar is dissolved. Mix in mayonnaise, Parmesan cheese, and vinegar. Pour dressing over cauliflower mixture. Top with reserved bacon. Chill for 1 hour before serving.

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.