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Broccoli-Cauliflower Floret Salad

Total Time

Prep: 30 min. + chilling

Makes

25 servings (2/3 cup each)

Colorful and crunchy, this crowd-pleasing salad can be made a day in advance. Everyone likes little zip in its creamy dressing. Sometimes I add diced green and red pepper to the mixture or throw in a little celery. —Denise Elder, Hanover, Ontario

Ingredients

  • 6 cups fresh broccoli florets
  • 6 cups fresh cauliflowerets
  • 3 medium red onions, halved and sliced
  • 2 cups mayonnaise
  • 1 cup sour cream
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 teaspoons dill weed
  • 2 teaspoons salt
  • Dash Louisiana-style hot sauce

Directions

  1. In a large bowl, combine the broccoli, cauliflower and onions. In another large bowl, combine the remaining ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for 4 hours before serving.

Nutrition Facts

0.600 cup: 52 calories, 1g fat (1g saturated fat), 5mg cholesterol, 369mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 2g protein.

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