Broccoli Cauliflower Blue Cheese Salad Food

BROCCOLI, CAULIFLOWER & BLUE CHEESE SALAD

Steps:

• Steam broccoli and cauliflower, 3-4 minutes, or until crisp tender. Rinse under cold water and drain.
• In a small bowl, combine mayo, buttermilk, red onion, blue cheese, salt and pepper.
• Combine broccoli, cauliflower and dressing. Sprinkle and parsley and stir well.

BROCCOLI-CAULIFLOWER SALAD

Steps:

• Chop cauliflower, broccoli and red onion and toss together.
• In another bowl mix Miracle Whip, sugar and red wine vinegar.
• Pour over cauliflower, broccoli and red onion, add cheese and toss.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Whisk together the yogurt, mayonnaise, honey, vinegar, sugar, and salt in a large bowl. Stir in the broccoli, cauliflower, bacon, shallots, cranberries, and pecans, tossing to coat. Cover and chill 1 hour.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry.
• Place the bacon, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise and seafood seasoning. Season with salt and pepper. Pour the dressing over the vegetables and toss.

BROCCOLI & CAULIFLOWER CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
• To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
• Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.

ZESTY BROCCOLI AND CAULIFLOWER SALAD

Steps:

• In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

FESTIVE BROCCOLI-CAULIFLOWER SALAD

Steps:

• In a large bowl, combine the first seven ingredients. , In a small bowl, whisk the mayonnaise, salad dressing, Italian seasoning, garlic powder and dill. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, sprinkle with sunflower kernels.

BROCCOLI-CAULIFLOWER SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
• Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.

CRUNCHY CAULIFLOWER, APPLE & BLUE CHEESE SALAD

Steps:

• Make the dressing by whisking the vinegar, olive or rapeseed oil and honey with some seasoning. Pour over the sliced apple then gently mix in the cauliflower, alfalfa sprouts and cheese. Scatter over the mint and the toasted seeds before serving.