Remember when broccoli salad was called Trees N Raisins salad because that's basically all it was, with maybe some sunflower seeds? Me too. This is so much yummier (and even healthier too). And ultimately customizable to what's in your fridge and pantry. When I really go all out I love to add both broccoli and cauliflower, cashews and sunflower seeds, raisins or dried cranberries and grapes, bacon and onion, AND cheese cubes. Yum. It's a huge crunchy, sweet, salty, savory party for the mouth. I love to make a good sized batch and leave it in the fridge to be eaten all week since it keeps very well for several days. It can be the salad for dinner, a lunch by itself, or even just a snack.
The Works Broccoli and Cauliflower Salad
Recipe by Glenna Anderson Muse
Makes 8 cups
3 cups Broccoli florets
2 cups Cauliflower florets
1 cup seedless Grapes (red or green), halved
4 oz sharp Cheddar Cheese, cut in 1/2" cubes
2 Tbsp cooked Bacon Bits
2 Tbsp Red Onion (or Green onion), minced
(I keep a bag of Hormel Real Bacon pieces in the freezer for these things)
1/2 cup dried Cranberries (or Raisins)
1/2 cup cashews
2 Tbsps sunflower seeds
Salt and Pepper to taste once salad is assembled with dressing
2/3 cup Hellman's Light or Homemade Mayo
2 Tbsp Red Wine Vinegar
2 Tbsp Brown Sugar
1) Whisk together dressing ingredients. Set aside.
2) Prepare salad ingredients. Mix all together with dressing ingredients. Chill for at least one hour.
Cook's note: This salad is great to make and eat all week. I usually put it in an airtight container and shake it up or turn it over at least once a day just to keep it marinated well in the simple dressing.
Nutrition per 1 cup, prepared: Calories: 211; Protein: 7; Carbs: 20; Fat: 13: Fiber 3.