Here’s one side dish that balances taste and nutrition perfectly—Broccoli and Cauliflower Salad serves up nutrients with a hint of sweetness in an irresistible cream dressing.
Table of Contents
I love writing about recipes that have so much going on, I don’t even know where to begin! That’s the case with this recipe for Broccoli and Cauliflower Salad.
Kids reading this recipe (if there are in fact children researching dishes for their next potluck) may be turned off by the combination of broccoli and cauliflower, but I do hope you give this salad a chance. That’s because joining these vegetables are honey and bacon. That’s sweet and savory represented. But it doesn’t stop there.
There’s also red wine vinegar, red onion, and Colby Jack cheese, which combine to deliver en masse that tanginess that is pretty much de rigueur in any salad (two French expressions in one sentence…yay me!). Wrap it all up in a yogurt-mayo dressing and you’ve got the next belle of the barbecue ball!
Is Broccoli and Cauliflower Salad Healthy?
There are a lot of ingredients here, some healthier than others. At the ‘healthy’ end of the spectrum are broccoli and cauliflower. These veggies deliver minerals, vitamins, and fiber in a low-calorie package. The yogurt, meanwhile, contains protein, as does the bacon. That last one, however, is also high in sodium and fat, so don’t add too much. The salad is sweet, thanks to the honey and sugar, but if you find it too sweet, drop the sugar and rely solely on the natural honey to fulfil this role. Lose the bacon to make it a vegetarian salad.
Can I serve This Warm?
You can certainly serve this salad warm. It’s a good option when you plan on serving it at home where it will be eaten immediately, as opposed to taking it to, say, a picnic, where it may sit for a while before being served. To do so, lightly steam or blanch the cauliflower and broccoli to soften them. Also, warm the dressing on the stove, as well as the cheese, and cook the bacon until crisp. Mix it all together and serve right away.
INGREDIENTS
- 3/4 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt (or to taste)
- 4 cups broccoli florets, diced
- 4 cups cauliflower florets, diced
- 8 ounces bacon, cooked and crumbled
- 1 1/4 cups Colby Jack cheese, cubed
- 1/2 cup red onion, chopped and rinsed
INSTRUCTIONS
Whisk
Prepare the creamy dressing and chill.
Combine
Mix veggies, bacon, and cheese in a bowl.
Dress & Serve
Toss with dressing and serve fresh.
Devour!
FAQs & Tips
You can prep this salad a few days in advance, though I would hold off adding the cheese, mayo, and yogurt; you don’t want it getting soggy. Add those ingredients about an hour before serving and let it chill in the fridge. This should let the flavors meld. Leftovers can go back in the fridge in an airtight container. They should last for up to four days. Be sure to give it a good stir before serving it again, maybe adding a dollop of mayo and/or yogurt to get that consistency back. The salad doesn’t freeze well, so don’t consider holding onto it.
Vegetables like broccoli and cauliflower contain water, which gets released when you chop them up. So, use a paper towel to absorb any excess moisture before adding them to the rest of the ingredients. Also, consider using a thicker yogurt (i.e., one with a higher M.F. percentage); thinner versions may not be as creamy as you would like. The cheese and bacon can also release moisture. My advice? Add them just before you plan on serving the salad; this will maintain their texture and prevent them from saturating the rest of the ingredients.
There’s Lemon Herb dressing made with lemon juice, olive oil, minced garlic, chopped fresh herbs (e.g., parsley, dill, and chives), salt, and black pepper. Also, a Balsamic Vinaigrette, which combines balsamic vinegar, olive oil, Dijon mustard, honey (or a sweetener of your choice), minced garlic, salt, and pepper. And a Creamy Avocado dressing—blend ripe avocado, Greek yogurt, lime juice, cilantro, garlic powder, and salt.
Variations of Broccoli and Cauliflower Salad
As with any salad, you have a lot of freedom when it comes to ingredients. If you want to add to the list I’ve provided, or make substitutions based on your own preference, go ahead. You may, for instance, want to start small by adding fresh herbs like parsley, dill, chives, or cilantro. Or add a crunch in the form of toasted almonds, walnuts, pecans, or sunflower seeds. For a natural sweetness, use dried cranberries, raisins, apricots, or chopped figs. Pickled red onions, carrots, or radishes provide a nice tanginess, avocado provides creaminess, and hard-boiled egg provides protein.
Broccoli and Cauliflower Salad
Ingredients
- 3/4 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt or to taste
- 4 cups broccoli florets diced
- 4 cups cauliflower florets diced
- 8 ounces bacon cooked and crumbled
- 1 1/4 cups Colby Jack cheese cubed
- 1/2 cup red onion chopped and rinsed
Instructions
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In a medium bowl, whisk together Greek yogurt, mayonnaise, honey, red wine vinegar, sugar, and salt. Cover and refrigerate to chill.
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In a large salad bowl, combine broccoli, cauliflower, bacon, cheese, and red onion. Optionally, reserve some bacon and onion for garnish.
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Drizzle the chilled dressing over the salad ingredients and toss until everything is well coated. For optimal freshness, serve within 1 hour.
Nutrition
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