Description
Broccoli and cauliflower salad with cheddar, bacon, cranberries, and a creamy dressing. Great for potlucks!
Ingredients
Scale
- 1 large head of broccoli, cut into small florets
- 1 large head of cauliflower, cut into small florets
- 1/2 cup red onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup sunflower seeds
- 1/2 cup dried cranberries
- 6 slices bacon, cooked until crispy and crumbled
- 1 cup mayonnaise
- 1/4 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash the Vegetables: Thoroughly wash the broccoli and cauliflower under cold running water.
- Cut into Florets: Cut the broccoli and cauliflower into small, bite-sized florets (about 1-inch).
- Blanching (Optional): Blanch the broccoli and cauliflower in boiling salted water for 2-3 minutes. Immediately drain and plunge into ice water to stop cooking. Drain well and pat dry. Skip this step for a very crunchy salad.
- Dry Thoroughly: Dry the broccoli and cauliflower florets thoroughly with paper towels or a salad spinner.
- Chop the Red Onion: Finely chop the red onion. Soak in cold water for 10-15 minutes to mellow the flavor, if desired.
- Shred the Cheddar Cheese: Shred the cheddar cheese using a cheese grater or use pre-shredded cheese.
- Cook and Crumble the Bacon: Cook the bacon until crispy. Drain off excess grease and crumble into small pieces.
- Measure the Sunflower Seeds and Dried Cranberries: Measure out the sunflower seeds and dried cranberries.
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, granulated sugar, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
- Adjust to Taste: Taste the dressing and adjust seasonings as needed.
- Chill Dressing (Optional): Chill the dressing in the refrigerator for at least 30 minutes before using.
- Combine Salad Ingredients: In a large bowl, combine the broccoli florets, cauliflower florets, red onion, cheddar cheese, sunflower seeds, dried cranberries, and crumbled bacon.
- Add the Dressing: Pour the dressing over the salad and toss gently to coat. Start with half the dressing and add more as needed.
- Chill Before Serving: Chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve and Enjoy! Serve the salad cold.
Notes
- Add Nuts: Add chopped walnuts, pecans, or almonds.
- Use Different Cheese: Use Monterey Jack, Colby Jack, or Swiss cheese.
- Add Other Vegetables: Add chopped celery, carrots, or bell peppers.
- Make it Lighter: Use light mayonnaise or Greek yogurt in the dressing. Reduce the amount of sugar.
- Add Protein: Add grilled chicken, shrimp, or tofu.
- Make it Ahead: Make the salad ahead of time, but add the dressing just before serving.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes