Cauliflower Broccoli Summer Salad

I think every family has a version of this salad tucked away in there recipe files somewhere, this is our family’s favorite version. It is just the thing to bring to any picnics or potlucks you may have this summer, or if you are hosting a grad party or baby shower this is a really simple side dish that is stress free to make and always a crowd pleaser.

When it’s summer I always want light but satisfying dishes. This is such a great option because it is creamy and savory but the chilled temperature and veggies keep it light.

This recipe can have a bunch of variations. For example our original recipe calls for raisins but I don’t like raisins so I always make mine with dried cranberries instead. You can personalize this dish to go with your tastes exactly. Plus I recommend making a big batch and having as a side with all of you summer grilling adventures.

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Cauliflower Broccoli Summer Salad

Prep Time

20 mins

Total Time

20 mins

 

A crunchy creamy veggie filled salad that everyone loves.

Cuisine: American

Keyword: Cauliflower Broccoli Salad

Servings: 12 servings

Author: Pot of Gold Blog

Ingredients

• 1 bunch broccoli like 2 crowns cut up into bite size florets
• 1 head cauliflower cut up into bite size pieces
• 1 cup frozen peas
• 3/4 cup raisins or craisins
• 1 cup salted sunflower seeds
• 1 small red onion mined fine
• 3/4 pound bacon fried crisp and crushed into bites
• 3/4 cup mayo I use low fat
• 1/2 cup white granulated sugar I haven't tried sugar substitute but I think it can be used. I would use a little less than 1/2 cup
• 2 tbsp red wine vinegar could use apple cider vinegar

Instructions

Dressing

1. In small bowl mix mayo sugar and vinegar. Set aside

Salad

1. In very large mixing bowl, add cut up broccoli, cauliflower and peas.  Toss to mix.

2. Add dressing to large bowl and mix well. Add sunflower seeds, raisins, and diced onion.  Toss to mix.  Place in fridge to cool.

3. Add bacon and toss to stir just before serving.

In the recipe we told you to crush the bacon into bites. We prefer a bit bigger than crushed up bacon so we tend to cut the bacon into small pieces ahead of time and then fry it crisp. So many families have their own version of this recipe, one thing that makes ours particular to Pot of Gold is our use of both broccoli and cauliflower.