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Broccoli-Cauliflower Salad

Makes: 8 to 10 servings
Serving size: 3/4cup Yield: 8 to 10 side-dish servings
Prep 20 mins Chill 4 hrs to 24 hrs
Broccoli-Cauliflower Salad
Ingredients
  • 4  cups  small cauliflower florets
  • 3  cups  small broccoli florets
  • 1/2  cup  green onions, thinly sliced (4)
  • 3/4  cup  sliced radish
  • 1/2  cup  shredded carrot
  • 1  cup  mayonnaise or salad dressing
  • 2  tablespoons  sugar
  • 1  tablespoon  lemon juice
  • 2  teaspoons  prepared horseradish
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  black pepper
  • 6  slices  bacon, crisp-cooked, drained, and crumbled
Directions

1. In a large bowl layer cauliflower, broccoli, green onion, radish, and carrot; set aside.

2. For dressing, in a medium bowl combine mayonnaise, sugar, lemon juice, horseradish, salt, and pepper; spread over vegetables. Sprinkle with bacon. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours. Stir to coat before serving. Makes 8 to 10 side-dish servings.

Nutrition Facts (Broccoli-Cauliflower Salad)
  • Servings Per Recipe 8,
  • cal. (kcal) 267,
  • Fat, total (g) 25,
  • chol. (mg) 20,
  • sat. fat (g) 4,
  • carb. (g) 10,
  • fiber (g) 3,
  • pro. (g) 4,
  • sodium (mg) 409,
  • Vegetables () 2,
  • Fat () 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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