Broccoli and cauliflower salad with a sweet and tangy, creamy mayo dressing and topped with bacon bits, roasted almonds, dried cherries, cheddar cheese and crunchy croutons.
Course Dinner, lunch, Salad
Cuisine American
Keyword broccoli salad, cauliflower salad
Prep Time 15minutes
Cook Time 5minutes
Total Time 20minutes
Servings 6servings
Calories 387kcal
Author Victor
Ingredients
1/2head of broccoli
1/2head of cauliflower
4bacon slices
1/4red onion(sliced thin)
1/4cupdried cherries
1/4cupalmonds(roasted and sliced or chopped)
1/2cupcheddar cheese(shredded)
1/2cupcroutons
1Tbspchopped parsley
For the dressing
3/4cupmayonnaise
2tspwhite sugar
1 1/2Tbspwhite vinegar
Instructions
Heat a large skillet and fry bacon slices until crisp. Transfer the bacon to a plate lined with paper towels and let cool down. Blot off excess grease then crumble into pieces.
Fill a large bowl with cold water and soak broccoli and cauliflower heads for a few minutes. Transfer to a colander and rinse again under a stream of cold water.
Separate the broccoli and cauliflower into bite size florets. Cut the tender part of the stalks into thin slices.
Combine the dressing ingredients and mix with the broccoli, cauliflower, onion, parsley, cheddar and dried cherries.
Toss with the bacon, roasted almonds and croutons just before serving.