Broccoli and Cauliflower Salad
Crisp, colorful, and bursting with flavor, this Broccoli and Cauliflower Salad is the ultimate crowd-pleaser for potlucks, barbecues, or any weekday meal. Featuring fresh broccoli and cauliflower florets, juicy cherry tomatoes, and crunchy sunflower seeds, this salad is elevated with the delightful addition of crispy bacon crumbles and sharp shredded cheddar. A tangy homemade dressing made with mayonnaise, sour cream, and a hint of apple cider vinegar ties everything together perfectly. Quick to prepare in just 20 minutes, this chilled salad is a refreshing side dish that’s perfect for feeding a crowd or enjoying as a low-carb, nutrient-packed main course.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 4 slices Bacon slices
- 0.5 cup Cheddar cheese, shredded
- 0.25 cup Sunflower seeds
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the broccoli and cauliflower florets thoroughly under cold running water before patting them dry with a clean towel.
Cut the broccoli and cauliflower florets into bite-sized pieces and place them in a large mixing bowl.
Slice the cherry tomatoes in half and thinly slice the red onion. Add both to the bowl with the broccoli and cauliflower.
Cook the bacon slices in a skillet over medium heat until crispy, about 8-10 minutes. Place the cooked bacon on a paper towel-lined plate to cool before crumbling it into small pieces.
Add the crumbled bacon, shredded cheddar cheese, and sunflower seeds into the mixing bowl with the vegetables.
In a small bowl, prepare the dressing by combining the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper. Stir until smooth and well-mixed.
Pour the dressing over the salad ingredients in the large mixing bowl. Toss everything together gently until the vegetables are evenly coated in the dressing.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together. This step enhances the taste but can be skipped if you’re in a hurry.
Before serving, give the salad a quick stir and taste. Adjust seasoning with additional salt or pepper, if needed.
Serve chilled as a side dish or enjoy on its own for a light, refreshing meal.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 30.3 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 673 mg | 52% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
