Bacon Horseradish Broccoli Salad

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From Ann, Clean Plate Club

The Fountain Avenue Kitchen

12
-16 servings

Ingredients

For the Salad

2-3 broccoli (large bunches - I like about twice as much broccoli as cauliflower)
1 head cauliflower
1 red onion (small)
1/3 c roasted peanuts
6 bacon (pieces, cooked and crumbled)
1/3 c raisins (*Optional)
1/3 c sunflower seeds (*Optional)

For the horseradish dressing

1/2 c mayonnaise
1/2 c Stonyfield Greek Plain Yogurt
1/2 c olive oil
1/2 c sugar
1/3 c apple cider vinegar
5 t horseradish
2 t celery seed
1 t Dijon mustard
1 t salt
Nutrition Information: 

Preparation:

Step 1

Cut broccoli and cauliflower into bite-size pieces and chop or sliver the onion. Combine all dressing ingredients in a large bowl, add the vegetables, and mix well. Cover and refrigerate overnight, stirring several times. Sprinkle crumbled bacon, peanuts, and optional toppings over top prior to serving.

Step 2

Tip: I use a large plastic container with a tight-fitting lid and shake occasionally to redistribute dressing and marinate the vegetables well. Adding the nuts and bacon just prior to serving will keep them crisper.

Additional notes: 
This recipe makes enough for a crowd, but it will keep for about a week in the fridge. If desired, the recipe may be cut in half.

Ingredients

For the Salad

2-3 broccoli (large bunches - I like about twice as much broccoli as cauliflower)
1 head cauliflower
1 red onion (small)
1/3 c roasted peanuts
6 bacon (pieces, cooked and crumbled)
1/3 c raisins (*Optional)
1/3 c sunflower seeds (*Optional)

For the horseradish dressing

1/2 c mayonnaise
1/2 c Stonyfield Greek Plain Yogurt
1/2 c olive oil
1/2 c sugar
1/3 c apple cider vinegar
5 t horseradish
2 t celery seed
1 t Dijon mustard
1 t salt
Nutrition Information: 

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