Farm Report

Bacon Broccoli Cauliflower Salad

Makes 12 to 15 servings


  • 1 extra-large or 2 large broccoli crowns, rinsed and dried
  • 1 medium head cauliflower, rinsed and dried
  • 1 small red onion, peeled and sliced
  • 1 lb. bacon, cooked and crumbled
  • 1 cup mayonnaise
  • 3/4 cup sugar
  • 6 tablespoons white or garlic vinegar (see note)
  • 2 tablespoons hot sauce
  • 1 cup grated Cheddar cheese


  1. Cut broccoli and cauliflower florets into bite-size pieces. In a large bowl, combine broccoli, cauliflower, onion and bacon. Cover and refrigerate until ready to serve.
  2. Combine mayonnaise, sugar, vinegar and hot sauce in a small bowl and beat until frothy.
  3. Add grated cheese to the broccoli mixture and toss with dressing just before serving.
  4. Note: To make garlic vinegar, separate and peel the cloves from one head of garlic and put them in a 24-ounce bottle of white vinegar. Refrigerate for at least 24 hours to let the flavor infuse.


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