We’ve been blessed with a lot of children who love to eat salad. This broccoli and cauliflower salad is one of our family’s favorites.
The recipe came from the kitchen of my old college friend, Mary Elizabeth Robbins. We’ve been enjoying it for more than three decades now.
I usually make a big enough batch to fill a punch bowl and seldom have a single serving left by the end of the meal.
Ingredients for Broccoli and Cauliflower Salad
- 1 head of iceberg or 2 hearts of romaine lettuce, torn into small pieces
- 2 cups of broccoli florets, chopped small
- 2 cups of cauliflower florets, chopped small
- 1/2 red onion, sliced paper thin
- 3-4 strips of thick sliced bacon, fried crispy and crumbled
- 1 cup mayonnaise
- 1/2 cup sugar
- 1/2 cup parmesian cheese
Directions for Making Broccoli and Cauliflower Salad:
Fry bacon, then set aside to cool.
Wash and dry lettuce, then tear into small pieces per directions and place in a salad bowl.
Slice onion very thinly, add to lettuce.
Chop broccoli and cauliflower coarsely, then add to salad bowl.
Crumble bacon over all (or do as I sometimes do, and use a pair of kitchen shears to cut it into small pieces).
Mix last three ingredients to make dressing, then toss with dressing until thoroughly coated.
Transfer to salad bowl and serve immediately. Enjoy!
*Step-by-step photographs courtesy of my daughter, Rebekah, who is a huge help in the kitchen, whether she’s cooking or shooting (or both!).
Love to cook? You can view a categorized list of my other recipe posts here: Our Favorite Recipes. Or — for even more Flanders family favorites, plus a wealth of ideas for making mealtime memorable — get a copy of my book Sit Down & Eat.
Have enough nutritious and delicious recipes to fill a book of your own? Then grab a copy of my new devotional journal for culinary artists, Bread of Heaven so you can put them all down in one place.