Broccoli Cauliflower Salad Recipe
Broccoli and cauliflower combine with red onion, crispy bacon, shredded cheddar cheese, and a tangy Miracle Whip dressing for a flavorful, hearty salad that’s ideal for sharing.
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Ingredients
- 1 head cauliflower cut into florets
- 2 pounds broccoli cut into florets
- 8 ounces yellow cheddar cheese shredded
- 1 medium red onion diced
- 1 pound bacon cooked and chopped
- 2 cups Miracle Whip
- 1 cup granulated sugar
- 4 tablespoons apple cider vinegar
Instructions
- In a large mixing bowl, combine the broccoli florets, cauliflower florets, diced red onion, shredded cheddar cheese, and cooked bacon pieces.
- In a separate bowl, whisk together the Miracle Whip, granulated sugar, and apple cider vinegar until smooth and well-blended.
- Pour the dressing over the salad ingredients and fold gently until everything is evenly coated.
- Refrigerate for at least an hour to allow the flavors to meld. This salad will stay fresh in the refrigerator for 5-6 days.
Notes
For the best texture, prepare the salad a day in advance to let the broccoli and cauliflower soften in the dressing.
Use only fresh vegetables; frozen broccoli or cauliflower will lead to a mushy texture.
Blanching is unnecessary as the vegetables will naturally soften in the dressing. However, if serving the same day, blanch the broccoli and cauliflower for 30 seconds before combining, then consume within 2 days.
Pre-shredded cheddar cheese is preferred, as it prevents clumping due to anti-caking agents, allowing for an even distribution throughout the salad.