The recipe was a hit and the most requested recipe after my party. No, it wasn’t the appetizers or desserts, it was a salad. What a surprise!
My daughter enjoyed this Broccoli and Cauliflower Salad at a work gathering and shared the recipe with me. Sure enough, all who tasted it wanted the recipe. I am not sure who to credit for the original recipe, but I am sure happy it came my way and glad to share it with you.
Now, when you host the family holiday gathering you know the perfect side salad to serve. When you are asked to bring a dish, you will not have to stop in your tracks and panic over what to bring. The recipe makes a large salad, is super easy, is ideal to make ahead, looks festive and tastes fantastic. What more could you want this time of year?
Happy Holidays!
Broccoli and Cauliflower Salad
4 large stems fresh broccoli (about 2 pounds fresh broccoli)
1 large head cauliflower (about 2 pounds)
3 stalks celery, chopped
2 cups dried sweetened cranberries
1/2 medium red onion, chopped
8 to 9 strips bacon, cooked until crisp and crumbled
1-1/2 cups sliced almonds, toasted
Dressing:
3/4 cup sugar
2 teaspoon dry mustard
1 teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons poppy seeds
1/2 cup cider vinegar
1-1/2 cups vegetable oil
Cut broccoli and cauliflower into small florets; discard stems and core. (You will have about 8 cups broccoli florets and 6 cups cauliflower florets.) Combine broccoli, cauliflower, celery, cranberries and onion in a large salad bowl.
For dressing, whisk together all ingredients, whisking until sugar is dissolved. Pour over salad. Stir well. Cover and refrigerate overnight.
Just before serving, stir in bacon and almonds.
Makes 15 to 18 servings
Tip: Toasting almonds intensifies their flavor. To toast them, spread them in a single layer on a baking sheet. Preheat oven to 350° F. Bake 5 to 7 minutes or until golden.
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