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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 minutes
Total Time 20 minutes
Course Salads and Salad Dressings
Cuisine American
Servings 10

Ingredients
  

SALAD:

  • 2 bunches fresh broccoli cut into florets
  • 1 head cauliflower cut into florets
  • 1 cup chopped celery
  • 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 sliced water chestnuts drained
  • 1/3 cup diced red onion
  • 1/4 cup almonds for garnish

SALAD DRESSING:

  • 2 cups Hellmann's mayonnaise (no substitutes)
  • 4 tbsp. 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

© Can’t Stay Out of the Kitchen
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