Broccoli-Cauliflower Salad

205 Reviews 9 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Colleen

“This is a favorite at salad suppers, I serve the dressing on the side for these suppers.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  2. In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
  3. Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.

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Reviews (205)

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I did some research... After cutting the dressing in half- which is sufficent- and changing the mayo to fat-free mayo and the sugar to splenda and 1 oz. of cheese- it changed the calorie intake to about 80 calories instead of 400+. And it tastes just as good. My 2 cents. Thanks for this great recipe!



Took this to our golf fundraiser and it was gobbled up! Like others, I added a little red pepper and sunflower seeds and green onions. Eyeballed the veggies (there was a lot!), but kept the dressing the same. It was plenty. I only got a taste of it, but really really liked what I had. Plus, it was a very pretty presentation in a glass salad dish. Kind of like a 7 Layer Salad. Oh, and I also put the dressing on over the cheese, then added the bacon and seeds afterwards to keep them crisper.



We always love this salad and I've made it many times. Each time I get rave reviews. I don't use the egg but I always add chopped red onion. I've also made it with raisins and sunflower seeds added. Every variation is delicious, just play around with the ingredients you like. :)

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Amount Per Serving (8 total)

  • Calories
  • 400 cal
  • 20%
  • Fat
  • 33 g
  • 51%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 11.2 g
  • 22%
  • Cholesterol
  • 177 mg
  • 59%
  • Sodium
  • 453 mg
  • 18%

Based on a 2,000 calorie diet



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Alyson's Broccoli Salad


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Pea Salad I