Knitting Granny's Note:
This makes a BIG salad, but can easily be cut in half. It's good for pot-lucks and as a luncheon dish, as well as a side dish to go with grilled chicken or fish. I've always wanted to add raisins to this, but never have. If you try it with raisins, let me know how it turned out.
My Private Note
Units: US | Metric
- 1 head cauliflower
- 1 bunch broccoli, approximately the same amount of broccoli florets as cauliflower florets
- 1/2 cup chopped celery
- 1 (10 ounce) bag frozen tiny peas
- 1 lb thick sliced bacon
- 2 cups mayonnaise (I use Best Foods)
- 1/4 cup sugar or 1/4 cup Splenda sugar substitute
- 2 teaspoons rice vinegar
- 1/4 cup grated parmesan cheese (the kind that comes pre-grated in the "can" at the grocery store)
- 1/2 cup finely chopped green onion, green and white parts
- 1Cut bacon into cross-wise slices approximately 1/4 inch wide.
- 2Fry bacon just until crisp, remove from heat and drain.
- 3Set bacon aside (and don't let the cats get at it!).
- 4Cut cauliflower and broccoli florets into small, bite-sized pieces. (You can use the smaller broccoli stems, too, but not the big tough stems.).
- 5In a large bowl, mix cauliflower and broccoli with the chopped celery.
- 6In a medium bowl, mix together the mayonnaise, sugar, vinegar and paramesan cheese to make the dressing.
- 7When ready to serve the salad, mix the dressing into the broccoli/cauliflower mixture.
- 8Add bacon and frozen peas and serve.
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Nutritional Facts for Cauliflower Broccoli Salad
Serving Size: 1 (214 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 481.6
- Calories from Fat 335
- Total Fat 37.2 g
- Saturated Fat 9.6 g
- Cholesterol 45.2 mg
- Sodium 794.1 mg
- Total Carbohydrate 28.3 g
- Dietary Fiber 4.6 g
- Sugars 12.2 g
- Protein 11.1 g
The following items or measurements are not included: