Bermuda Salad
Bermuda Salad offers a vibrant mix of cauliflower, Bermuda onions, and tangy blue cheese, all marinated in a flavorful tarragon vinaigrette. Perfect for light lunches or as a side dish at gatherings, its bold flavors and crispy textures appeal to those seeking a refreshing, savory salad.
Ingredients
- 1 c. salad oil
- 1/2 c. tarragon vinegar ⓘ
- 2 tsp. sugar ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. paprika ⓘ
- 1/2 large Bermuda onion, thinly sliced and separated into rings ⓘ
- 1/2 c. crumbled Roquefort or Blue cheese ⓘ
- 1 small head cauliflower, separated into florets
- 1/3 c. sliced stuffed olives
- 1 small head lettuce, shredded ⓘ
Instructions
- Combine salad oil, tarragon vinegar, sugar, salt, and paprika in a jar; shake well to blend.
- Combine cauliflower florets, sliced Bermuda onion rings, and sliced stuffed olives in a bowl.
- Pour the dressing over the cauliflower mixture and marinate for 1 hour before serving.
Tips & Substitutions
For a creamier dressing, consider adding a dollop of Greek yogurt or sour cream to the vinaigrette. If you prefer a different cheese, feta or goat cheese can be excellent substitutes for Roquefort. To add a bit of crunch, throw in some toasted nuts like walnuts or almonds. The salad can also be enhanced with fresh herbs like parsley or dill for extra flavor.
Serving Suggestions
Serve Bermuda Salad as a refreshing side dish at barbecues or paired with grilled meats. It pairs beautifully with Chunky Potato Soup for a hearty meal. Consider adding crusty bread or crackers on the side to complement the salad's flavors. This dish is also a great addition to a vegetarian spread or buffet.
Storage & Reheating
Store any leftover Bermuda Salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the vegetables to soften over time, so it's best to keep the dressing separate until ready to serve. If you need to reheat the cauliflower, do so gently in the microwave to avoid making it mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Bermuda Salad contains roughly 135 calories, with 5g protein, 24g carbohydrates, and 6g fat. It is an excellent source of vitamin A (82% of the Daily Value), dietary fiber (43% of the Daily Value), and iron (37% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1842mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of vinegar for the dressing?
Yes, you can substitute tarragon vinegar with white wine vinegar or apple cider vinegar for a different flavor profile. Just keep in mind that the taste will vary slightly, so choose according to your preference.
Can I make this salad ahead of time?
Absolutely! You can prepare the dressing and the vegetable mixture a day in advance. Just keep them separate until you're ready to serve to maintain the freshness of the ingredients.
Is there a vegan option for this salad?
Yes, to make a vegan version, simply omit the cheese or use a plant-based cheese alternative. You can also enhance the salad with additional vegetables like bell peppers or cucumbers for extra crunch and color.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).