I know, I know. You’re probably thinking, “Ew! Broccoli and cauliflower? Gross!” But wait until you try my recipe for a broccoli-cauliflower salad. It’s creamy and crunchy with just enough sweetness to make your taste buds sing! My husband says it tastes like cream of chicken soup–but without the mayo or milk! The best part is that this dish can be made in less than 30 minutes and feeds a crowd (or two)! So go ahead: give me five minutes and I’ll show you how to make an amazing side dish in no time at all.
prep: 10 mins cook: 15 mins total: 25 mins Servings: 8 Yield: 8 servings
½ red onion, diced
1 head fresh broccoli, diced
12 slices bacon
¼ cup white sugar
¾ cup sunflower seeds
1 cup creamy salad dressing
1 head cauliflower, chopped
1 ½ tablespoons white wine vinegar
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.
Per Serving: 419 calories; protein 10.2g; carbohydrates 20.2g; fat 34.1g; cholesterol 38.6mg; sodium 635.6mg.