Broccoli Cauliflower Salad

Broccoli Cauliflower Salad

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I wanted to make a broccoli salad, maybe with bacon, maybe without mayo, but broccoli salad is usually complemented with some other vegetable, like cauliflower — so, here we have a broccoli-cauliflower salad! With bacon, and just a bit of mayo.

You can make more of the dressing if you want it wetter, but just a little bit is all we need.

It’s super simple and quick. Make this salad in just a few minutes (once you prepared the bacon).

1. Bake the Bacon

Bake the bacon on the oven, on a pan with a roasting rack. Lay out the bacon (about 5 or 6 slices), then put it in the oven – don’t preheat. Just turn it to 425, cook it about 12 minutes, flip it, and give it another 15 minutes. Remove it from the oven and put the bacon on paper towel, and let it cool.

2. Prep the Salad Veggies

Then, chop up your broccoli (1 bunch), and cauliflower (about 1/2 a head). I like my cheese in cubes, but you could shred it, if you like it like that – about 2/3 cup. Dice about 1/4 of a medium red onion. Toss this into a bowl and then make the dressing.

3. Make the Dressing

Whisk 1/3 cup of mayo with 2 teaspoons of vinegar and 2 ½ Tablespoons of sugar.

4. Combine, Chill & Serve

Add the crumbled bacon into the veggies, and drizzle the dressing over the salad.

Put the lid on the bowl and shake it to combine. Refrigerate at least one hour before serving.


  • Add 1/2 cup of dried cranberries
  • Add 1/2 cup of raw sunflower seeds, sliced almonds, or raw pumpkin seeds.
  • Try it with apple cider vinegar, and a bit of Dijon mustard for more flavor.

Broccoli Cauliflower Salad

A simple broccoli salad, easy on the mayo.
Prep Time10 minutes
Cool & Marinade1 hour
Total Time1 hour 10 minutes
Course: Salad
Cuisine: American
Servings: 8
Calories: 276kcal
Cost: $7


  • lb bacon crumbled (about 5 thick slices)
  • 1 ⅓ c broccoli florets (about 1 crown)
  • 1 ⅓ c cauliflower florets (about 1/2 head)
  • c cheddar cheese cubed
  • c red onion diced
  • c Hellmann's Mayonnaise Dressing with Olive Oil
  • 8 tsp granulated sugar
  • 2 tsp vinegar


  • Bake the bacon in the oven at 425° (do not preheat), for 12 minutes. Flip the bacon, and continue cooking until crispy, about 15 minutes. Drain on a paper towel and allow to cool.
  • Dice the broccoli, cauliflower, and onion. Cube or shred the cheese. Combine in a medium-sized bowl.
  • Whisk together mayonnaise, sugar and vinegar.
  • Crumble the bacon and sprinkle it into the vegetable bowl. Drizzle the dressing mix and stir to combine.
  • Place the lid on the bowl, give it a few shakes and refrigerate at least 1 hour before serving.


Broccoli Salad Nutrition Label

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