Broccoli and Cauliflower Salad with Bacon

  • Yield: servings

"This makes a great lunch salad when served with a sandwich. I usually cut the recipe in half for a smaller group. It's great any time of year."


6 to 8slices bacon, fried and crumbled
1 head broccoli
1 head cauliflower
1 to 2cup grated mild cheese
1small onion, diced
1cup mushrooms, optional
1cup light sour cream
1cup light salad dressing or mayonnaise
1/2 to 1cup sugar


  1. Cut broccoli and cauliflower into bite-sized pieces. Toss together all salad ingredients. Mix dressing ingredients and pour over salad. When vegetables are evenly coated, refrigerate at least 1 hour or overnight before serving.

Tips From Our Test Kitchen: Consider steaming broccoli and cauliflower until crisp tender. This brings out the bright green color in the broccoli and makes the vegetables easier to eat.

Recipe by Mildred Huffman, Lexington, Va.