Broccoli-Cheese-Cauliflower Salad
A vibrant, crunchy salad combining broccoli, cauliflower, sharp Cheddar, and colorful vegetables, dressed with a tangy mayonnaise vinaigrette—perfect for potlucks and casual gatherings.
Ingredients
Instructions
- Break broccoli and cauliflower into small pieces.
- Mix broccoli, cauliflower, sliced onions, sliced carrots, and shredded Cheddar cheese in a large bowl.
- Combine vinegar, sugar, mayonnaise, salt, and pepper in a separate bowl to make the dressing.
- Pour the dressing over the vegetable mixture and toss to coat evenly.
- Refrigerate the salad for a couple of hours before serving to allow flavors to meld.
Tips & Substitutions
For a twist, consider adding some chopped nuts like pecans for extra crunch, or substitute Greek yogurt for mayonnaise for a lighter dressing. You can also experiment with different types of cheese, like mozzarella or pepper jack, to customize the flavor. If you want to add protein, diced cooked chicken or chickpeas can enhance this salad further.
Serving Suggestions
This salad is perfect as a side dish for grilled meats or as part of a potluck spread. It pairs beautifully with *Pat Tregoning'S Peach Parfait Pie for dessert. For a more substantial meal, serve it alongside a hearty grain like quinoa or brown rice to create a balanced vegetarian meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier. If you prefer a fresher texture, you can leave the dressing on the side and add it just before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Cheese-Cauliflower Salad contains roughly 568 calories, with 12g protein, 28g carbohydrates, and 46g fat. It is an excellent source of vitamin A (53% of the Daily Value), vitamin C (35% of the Daily Value), and calcium (26% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 951mg per serving (41% 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 make this salad ahead of time?
Yes, this salad can be made a day in advance. Just keep it refrigerated until you're ready to serve. The flavors will meld beautifully overnight. However, if you're concerned about the freshness of the vegetables, you may wish to add the dressing just before serving.
What can I substitute for Cheddar cheese?
If you're looking for a different flavor profile, you can substitute Cheddar with Monterey Jack for a milder taste or even a dairy-free cheese alternative if you're following a vegan diet. Just ensure to choose a cheese that melts well if you plan to serve it warm.
How can I make this salad vegan?
To make this salad vegan, you can replace the mayonnaise with a plant-based alternative, such as avocado or a vegan mayo. Additionally, ensure that the cheese is dairy-free or omit it altogether while adding more veggies for texture.
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).