Southern Broccoli And Cauliflower Salad Recipes

SOUTHERN BROCCOLI AND CAULIFLOWER SALAD

Southern Broccoli and Cauliflower Salad image

Creamy Southern-inspired broccoli and cauliflower salad with a few extra ingredients. Delicious. Fantastic for a potluck.

Provided by Bob Butler

Categories Fruits and Vegetables Vegetables Cauliflower Fried

Time 1h5m

Yield 12

Number Of Ingredients 13

Ingredients

1 (12 ounce) package bacon
6 cups broccoli florets
6 cups cauliflower florets
2 cups slivered almonds
1 ½ cups golden raisins
1 cup grated sharp Cheddar cheese
1 medium red onion, finely chopped
2 stalks celery, finely chopped
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cream cheese, softened
½ cup white sugar
¼ cup lemon juice

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels until cool enough to handle, then chop into small pieces.
Place bacon in a very large bowl with broccoli, cauliflower, almonds, raisins, Cheddar cheese, red onion, and celery.
Whisk together mayonnaise, sour cream, cream cheese, sugar, and lemon juice in a separate bowl until creamy. Pour over broccoli-cauliflower mixture; stir until well combined. Refrigerate until flavors have melded, at least 30 minutes.

Nutrition Facts : Calories 642.9 calories, Carbohydrate 37.5 g, Cholesterol 65.1 mg, Fat 50.5 g, Fiber 5.2 g, Protein 14.7 g, SaturatedFat 15.7 g, Sodium 503.9 mg, Sugar 24.1 g

BROCCOLI AND CAULIFLOWER SALAD

Broccoli and Cauliflower Salad image

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 red onion, thinly sliced
2 slices bacon, cut in small pieces, cooked to crisp
1/2 bunch broccoli, cut into small florets (about 1 1/2 cups)
1/2 small head cauliflower, cut into small florets (about 1 1/2 cups)
2 tablespoons sugar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
1/4 cup mayonnaise
1/2 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper

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.

Nutrition Facts : Calories 229, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 326 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 3 grams, Sugar 8 grams

BROCCOLI AND CAULIFLOWER SALAD

Broccoli and Cauliflower Salad image

Provided by Martina McBride

Categories side-dish

Time 1h40m

Yield 12 to 16 servings

Number Of Ingredients 12

Ingredients

3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/4 cup honey
2 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon kosher salt, or more to taste
4 cups small diced broccoli florets (about 1 1/2 pounds)
4 cups small diced cauliflower florets (about 2 pounds)
8 slices bacon, diced and cooked
2 shallots, diced (1/2 cup)
1/2 cup sweetened dried cranberries
1/2 cup chopped toasted pecans

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.

SOUTHERN BROCCOLI SALAD

Southern Broccoli Salad image

A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy, tangy mayonnaise dressing. Briefly blanching the broccoli in boiling water ensures bright green veggies with a crisp-tender texture. The salad gets better with time, so make it a few hours ahead and refrigerate it. (Reserve the crispy bacon and sprinkle it on top right before serving.) And, if your tastes skew sweet, further increase the sugar by another tablespoon.

Provided by Kay Chun

Categories dinner, lunch, salads and dressings, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

Kosher salt (such as Diamond Crystal) and pepper
8 ounces bacon (any type)
10 cups (1 1/2 pounds) 1- to 1½-inch broccoli florets
1 cup mayonnaise
1/4 cup finely chopped red onion
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1 cup coarsely grated Cheddar
1/2 cup golden raisins
1/2 cup roasted, salted sunflower seeds

Steps:

Bring a large saucepan of salted water to a boil.
Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.

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