BROCCOLI-CAULIFLOWER SALAD
This is a favorite at salad suppers, I serve the dressing on the side for these suppers.
Provided by Colleen
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 15.5 g, Cholesterol 177 mg, Fat 33 g, Fiber 0.6 g, Protein 11.2 g, SaturatedFat 8.3 g, Sodium 452.8 mg, Sugar 13.7 g
BROCCOLI AND CAULIFLOWER SALAD
Provided by Martina McBride
Categories side-dish
Time 1h40m
Yield 12 to 16 servings
Number Of Ingredients 12
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.
ST. LOUIS SALAD
This is the best side dish salad.
Provided by Wayne Boggs
Categories Vegetables
Time 20m
Number Of Ingredients 7
Steps:
- 1. Break broccoli and cauliflower into florets, place in bowl with thin sliced red onion.
- 2. Combine mayonnaise, parmesan cheese, and sugar in a bowl. Stir in bacon.
- 3. Pour mixture over broccoli, cauliflower, and onion. Refrigerate and toss when ready to serve.
ST. LOUIS SALAD
When I take this salad to a potluck, it always disappears. Even some of my preschool age grandchildren love it.
Provided by gweshinskey
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix dress ingredients and pour over vegetables.
- Stir.
- Season with salt and pepper.
Nutrition Facts : Calories 263.6, Fat 17.9, SaturatedFat 3.9, Cholesterol 19.6, Sodium 440.8, Carbohydrate 22.8, Fiber 1.1, Sugar 12.2, Protein 5.1
ST.LOUIS BROCCOLI & CAULIFLOWER SALAD
I JUST HAD THIS SALAD THE OTHER NIGHT AND IT WAS YUMMY !!!!!
Provided by Gloria Gasperson'Giddings
Categories Other Salads
Time 15m
Number Of Ingredients 6
Steps:
- 1. Drain the veggie's and place in a large bowl. Mix the dressing and bacon bits and the seasoning together,and add to veggies and then add the red onion and mix well. Place in fridge, for 2 hours. Then enjoy by it self or with a main meal...
More about "stlouis broccoli cauliflower salad recipes"
BROCCOLI CAULIFLOWER SALAD {CREAMY & FRESH!} – WELLPLATED.COM
From wellplated.com
5/5 (4)Total Time 45 minsCategory SaladCalories 256 per serving
- Blanch the vegetables: bring a large pot of salted water to a boil (I like to do this when I'm prepping the vegetables, as it takes my water a long time to boil). Place a large bowl of ice water beside it and keep a colander handy. Add the broccoli and cauliflower florets to the boiling water. Let cook for 30 seconds. With a slotted spoon, immediately transfer to the ice bath to stop the vegetables’ cooking. Drain into the colander, shaking off as much excess water as you can. Set aside.
- Heat a medium to large skillet over medium heat. Add the pecans in a single layer and let sit for 15 seconds. Stir and toast, until the pecans are crisp and smell fragrant, about 3 to 4 minutes. Stir often to avoid hot spots and do not walk away. Immediately transfer to a cutting board. Roughly chop.
- Return the skillet to medium heat. Add the bacon pieces in a single layer and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 10 minutes. Drain all but 1 1/2 tablespoons bacon fat from the skillet (leave the bacon in the skillet).
- Return the pan to the stove and turn off the heat. Working quickly, stir in the Dijon, vinegar, 1/2 teaspoon of the salt, and pepper. Let cook in the warm skillet for 30 seconds. Remove from the hot burner and set aside to cool for 2 minutes.
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