Broccoli and cauliflower salad
Crunchy raw broccoli and cauliflower in a sweet and tangy creamy dressing with bacon, cheddar and chopped eggs, the potluck salad made into a meal.
- 40 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.53 a serving
- 570 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 4 large eggs
- 4 slices bacon
- 1 broccoli, cut into small florets
- ½ head cauliflower, cut into small florets
- ¼ red onion, finely chopped
- ⅓ cup mayonnaise
- ⅓ cup plain Greek yogurt
- ¾ cup shredded cheddar
- ⅓ cup dried cranberries
- ¼ cup sunflower seeds
From your pantry
- 1½ tbsp apple cider vinegar
- 1 tbsp sugar
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 570 calories, 22 g protein, 25 g carbs and 44 g fat, and costs about $2.53 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No broccoli? Frozen broccoli works.
- No red onions? White onions or yellow onions work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
Put the eggs in a , cover with cold water by an inch and on high. Turn off the heat, cover, and leave them for 12 minutes.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heatTimer: 12 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
While the eggs sit, lay the bacon in a cold large , turn the heat to medium and cook 8 to 10 minutes, turning now and then, until .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 9 min
Food safety: Cook bacon until it’s crisp and no longer translucent.
Move the bacon to a paper towel and the eggs into a bowl of ice water for 5 minutes.
Timer: 5 min
Cut the broccoli and cauliflower into small florets, about the size of a grape, and the onion.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Dolly’s tip: Small florets soak up the dressing. Big ones taste raw and are hard to eat with a fork.In a big bowl, the mayonnaise, yogurt, vinegar, sugar, salt and pepper until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Add the broccoli, cauliflower, onion, cheddar and cranberries and until everything is coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
and the eggs and the bacon, then them in and scatter the sunflower seeds on top.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Chill 30 minutes before eating, if you can wait. It keeps 3 days in the fridge.
Timer: 30 min
Dolly’s tip: This is a salad that gets better as it sits. For lunches, keep a little bacon and the seeds aside and add them at lunch so they stay crunchy.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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