This is fantastic! My Nana Birdie gave me the recipe for this broccoli salad.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 heads broccoli, cut into florets
- 1 head cauliflower, cut into florets
- 1 medium carrot, shredded
- ¼ medium red onion, minced
- 5 slices cooked and crumbled bacon
- 1 cup mayonnaise
- ¼ cup red wine vinegar
- 1 tablespoon cayenne pepper sauce (such as Frank’s® RedHot®)
- ½ teaspoon garlic powder
- salt and ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.
- Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.
- Remove florets from the ice water and put on paper towels to dry.
- When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.
- I used garlic-flavored red wine vinegar for the dressing.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 427 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I liked this salad, but the dressing was too tart for me. I added a tablespoon of sugar. It’s good, but I’ve had other broccoli salads that I liked better. The Frank’s hot sauce was a new twist that I liked.