I love the crunchy texture of cauliflower and broccoli salads. Whether making a Cauliflower Salad or a Broccoli-Cauliflower Salad, I think you will agree both have great flavor and make for a pretty showing on your buffet or dining table.
As a matter of fact, I enjoy both as a light lunch served with butter crackers or as a substitute for my vegetable side dish.
Cauliflower Salad
Jeri Boyer, PC, OK
Peggy Williams, PC, OK
l head Cauliflower, sliced or broken into bite-size pieces
3 Carrots, peeled and shredded
4 Celery stalks, diced
l/2 cup chopped Green Bell Pepper
1 small can (2-ounces) sliced Black Olives
1 cup Sharp Cheddar Cheese, cubed (approx. 4-ounces)
l small package Slivered Almonds
l/2 cup diced Green Onion
2 teaspoons Granulated Sugar
Salt to taste
Creamy ltalian Dressing (small bottle)
In a large bowl, combine all ingredients, tossing to coat. Cover and chi ll at least 2 hours before serving.
Broccoli - Cauliflower Salad
Mozelle Sodowsky, PC, OK
1 bunch Broccoli, separated into florets
1 head Cauliflower, separated into florets
1/3 cup Red Onion, diced
1 cup Tomatoes, seeded and chopped (peel the skin if tough)
2 Hard Boiled Eggs, sliced
1 cup Mayonnaise or Salad Dressing
1/3 cup Granulated Sugar
2 tablespoons Cider Vinegar
8 strips of Bacon, fried crisp, drained, crumbled
In a large salad bowl, combine broccoli, cauliflower, onion, tomatoes and sliced eggs. Set aside.
Make your dressing in a small bowl by whisking together the mayonnaise, sugar and vinegar until well blended and smooth. Just before serving, pour dressing over salad and toss. Add the crumbled bacon, toss lightly and serve.
When we made this salad, we preferred using mayonnaise over the sweeter salad dressing because the sugar makes the dressing sweet enough.
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