Broccoli and Cauliflower Salad
- Level: Easy
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 275
- Total Fat
- 20
- Saturated Fat
- 5
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 7
- Cholesterol
- 19
- Sodium
- 270
- Total: 1 hr 40 min (includes chilling time)
- Active: 40 min
Ingredients
3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/4 cup honey
2 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon kosher salt, or more to taste
4 cups small diced broccoli florets (about 1 1/2 pounds)
4 cups small diced cauliflower florets (about 2 pounds)
8 slices bacon, diced and cooked
2 shallots, diced (1/2 cup)
1/2 cup sweetened dried cranberries
1/2 cup chopped toasted pecans
Directions
- Whisk together the yogurt, mayonnaise, honey, vinegar, sugar, and salt in a large bowl. Stir in the broccoli, cauliflower, bacon, shallots, cranberries, and pecans, tossing to coat. Cover and chill 1 hour.
Cook’s Note
The dressing and salad can be made and stored separately 1 day ahead. Add the dressing 1 hour before serving to allow the flavors to really come together.