Broccoli-Cauliflower Salad

Teresa Ambra

This fabulous salad is made with broccoli, cauliflower, carrots, almonds and water chestnuts, and has a tremendously crunchy and tasty texture. This is a great salad for summer holidays or potlucks.

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Prep Time 20

Total Time 20

Course Salads and Salad Dressings, Side Dish

Cuisine American

Servings

Calories 592 kcal

Equipment

1 salad bowl
1 sharp knife to cut vegetables
measuring cups
measuring spoons
1 small mixing bowl
1 whisk
1 skillet to fry bacon

Ingredients

SALAD:

2 bunches fresh broccoli cut into florets
1 head cauliflower cut into florets
1 cup celery chopped
8 oz. sharp Cheddar cheese shredded
1/2 to 1 cup carrots shredded
1 lb. bacon fried and crumbled, (or use 1 large jar of Hormel bacon pieces—not imitation bacon bits)
1 can water chestnuts sliced and drained
1/3 cup red onion diced
1/4 cup almonds for garnish

SALAD DRESSING:

2 cups Hellmann's mayonnaise (no substitutes)
4 tbsp. granulated sugar
2 tbsp. apple cider vinegar

Instructions

SALAD:

Combine all ingredients except almonds in a large serving bowl.
Toss all veggies.
Refrigerate until ready to serve.

SALAD DRESSING:

Make dressing ahead and let it chill for at least 3 hours or overnight.
Add dressing just before serving.

Notes

Nutrition

Calories: 592kcalCarbohydrates: 21gProtein: 14gFat: 51gSaturated Fat: 13gPolyunsaturated Fat: 20gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 60mgSodium: 672mgPotassium: 664mgFiber: 5gSugar: 9gVitamin A: 1788IUVitamin C: 115mgCalcium: 212mgIron: 2mg

Keyword almonds, bacon, broccoli, cauliflower, salad, side dish, water chesnuts

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