Broccoli Cauliflower Salad

Overhead view of salad for feature image.

This easy broccoli cauliflower salad recipe has a creamy homemade dressing and plenty of flavor from red onions, pecans, dried cranberries, and bacon.

Course Side Dish

Cuisine American

Prep Time 5

Chill 1

Total Time 1 5

Servings

Calories 392kcal

Author Marye Audet-White

Equipment

mixing bowl

Ingredients

2 cups broccoli florets cut into bite sized pieces
2 cups cauliflower florets cut into bite sized pieces
⅓ cup red onion diced
¼ cup dried cranberries
2 tablespoons apple cider vinegar
1 cup mayonnaise
¼ cup sour cream
2 tablespoons sugar optional
1 cup pecans chopped
½ cup bacon cooked crisp and crumbled

Instructions

Add the broccoli, cauliflower, onion, dried cranberries, and pecans to a large bowl.
Mix well to distribute ingredients evenly.
Combine the mayonnaise, sour cream, vinegar, and sugar in a medium sized bowl.
Whisk until smooth.
Taste and add salt and pepper as desired.
Pour the mayonnaise mixture over the broccoli mixture.
Stir gently to coat the ingredients with the dressing.
Cover with plastic wrap and chill for an hour or more.
Stir in the bacon just before serving.

Notes

Storage: Cover with plastic wrap or put in an airtight container and store in the refrigerator for up to four days.

Tips:

If you do not have apple cider vinegar, red wine vinegar makes a great substitute.
Replace the sugar with your favorite low-carb sweetener for one of my favorite low carb salads.
Save time with packaged broccoli and cauliflower florets.
Be sure to use crispy bacon pieces for the best results in this easy salad.
Be sure to chop fresh broccoli and cauliflower so that you get the different flavors of both in each bite.
Refrigerate leftovers promptly. Since this salad contains mayonnaise throw it away if it's at room temperature for more than two hours.

Nutrition