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Barb's Broccoli-Cauliflower Salad

Barb's Broccoli-Cauliflower Salad

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This is a version of the classic broccoli salad with the addition of cauliflower. It can be prepared the day prior to serving, then served chilled or at room temperature. Pecans can be used instead of sunflower seeds, if desired, and bacon lovers might want to add a few extra slices. . .

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
  3. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
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Reviews

CALEBSMOMMY
103
11/4/2003

This recipe was so easy and very good. I did change a couple things though. I used creamy poppy seed dressing (for the "creamy dressing"),honey roasted sunflower seeds,added raisens, and only used broccoli. It turned out great!

ROBOTMONSTERIN3D
79
2/21/2005

This salad is very popular with my family. I use bacon bits instead of frying bacon. It's much easier and still good. I use low fat mayo for the creamy salad dressing and follow the rest of the recipe to a tee.

LAURACVIT
61
10/6/2003

I used frozen flowerettes, blanched slightly and rinsed in cold water. I was a little confused as to what exactly was creamy dressing (ranch, mayonnaise, etc.) so I ended up using cole slaw dressing. It went with us to a church pot luck and I saw lots of people head back for seconds. There were no leftovers! The sunflower seed and bacon really round it out.