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Ingredients
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2 heads broccoli, cut into florets
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1 head cauliflower, cut into florets
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1 medium carrot, shredded
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¼ medium red onion, minced
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5 slices cooked and crumbled bacon
Dressing:
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1 cup mayonnaise
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¼ cup red wine vinegar
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1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)
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½ teaspoon garlic powder
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salt and ground black pepper to taste
Directions
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Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.
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Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.
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Remove florets from the ice water and put on paper towels to dry.
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When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.
Cook's Note:
I used garlic-flavored red wine vinegar for the dressing.
Nutrition Facts (per serving)
289 | Calories |
25g | Fat |
12g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 289 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 4g | 22% |
Cholesterol 19mg | 6% |
Sodium 427mg | 19% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 7g | 13% |
Vitamin C 102mg | 114% |
Calcium 57mg | 4% |
Iron 1mg | 6% |
Potassium 542mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.