Best Stlouis Broccoli Cauliflower Salad Recipes

BROCCOLI-CAULIFLOWER SALAD

Steps:

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

BROCCOLI CAULIFLOWER SALAD

Steps:

• Blanch the vegetables: bring a large pot of salted water to a boil (I like to do this when I'm prepping the vegetables, as it takes my water a long time to boil). Place a large bowl of ice water beside it and keep a colander handy. Add the broccoli and cauliflower florets to the boiling water. Let cook for 30 seconds. With a slotted spoon, immediately transfer to the ice bath to stop the vegetables' cooking. Drain into the colander, shaking off as much excess water as you can. Set aside.
• Heat a medium to large skillet over medium heat. Add the pecans in a single layer and let sit for 15 seconds. Stir and toast, until the pecans are crisp and smell fragrant, about 3 to 4 minutes. Stir often to avoid hot spots and do not walk away. Immediately transfer to a cutting board. Roughly chop.
• Return the skillet to medium heat. Add the bacon pieces in a single layer and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 10 minutes. Drain all but 1 1/2 tablespoons bacon fat from the skillet (leave the bacon in the skillet).
• Return the pan to the stove and turn off the heat. Working quickly, stir in the Dijon, vinegar, 1/2 teaspoon of the salt, and pepper. Let cook in the warm skillet for 30 seconds. Remove from the hot burner and set aside to cool for 2 minutes.
• To a small mixing bowl, add the Greek yogurt, honey, and remaining 1/2 teaspoon salt. Whisk to combine.
• Scrape the bacon and all of the drippings in the skillet with it into the bowl with the Greek yogurt. Whisk to combine.
• Shake the broccoli and cauliflower once more (you want to remove as much water as possible so that the salad isn't soggy, then transfer to a large mixing bowl (to save dishes, I wipe out the bowl I was using for the ice bath).
• To the bowl with the broccoli mixture, add the green onions, cranberries, cheddar, and chopped pecans.
• Pour the bacon dressing over the top, then stir gently to combine. Taste and add more salt and pepper if you like. Enjoy immediately or refrigerate until ready to serve (this tastes even better after it's sat in the refrigerator for an hour or so). Just before serving, give the bowl a big stir to reincorporate any dressing that has sunk to the bottom. Serve cold or at room temperature.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• 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.

ST. LOUIS SALAD

Steps:

• 1. Break broccoli and cauliflower into florets, place in bowl with thin sliced red onion.
• 2. Combine mayonnaise, parmesan cheese, and sugar in a bowl. Stir in bacon.
• 3. Pour mixture over broccoli, cauliflower, and onion. Refrigerate and toss when ready to serve.

ST. LOUIS SALAD

Steps:

• Mix dress ingredients and pour over vegetables.
• Stir.
• Season with salt and pepper.

ST.LOUIS BROCCOLI & CAULIFLOWER SALAD

Steps:

• 1. Drain the veggie's and place in a large bowl. Mix the dressing and bacon bits and the seasoning together,and add to veggies and then add the red onion and mix well. Place in fridge, for 2 hours. Then enjoy by it self or with a main meal...