This recipe makes enough for a crowd, but it will keep for about a week in the fridge. If desired, the recipe may be cut in half.
Yields 12-16 servings; approximately 3 quarts.
For the Salad
2-3 large bunches broccoli (I like about twice as much broccoli as cauliflower)
1 head cauliflower
1 small red onion
6 pieces bacon, cooked and crumbled
1/3 cup roasted peanuts
Optional: raisins, sunflower seeds–I use about 1/3 cup each
For the horseradish dressing
1/2 cup 2% plain Greek yogurt (see notes)
1/2 cup mayonnaise
1/2 cup olive oil
1/2 cup sugar
1/3 cup apple cider vinegar
5 teaspoons horseradish
2 teaspoons celery seed
1 teaspoon Dijon mustard
1 teaspoon salt
Cut broccoli and cauliflower into bite-size pieces and chop or sliver the onion. Combine all dressing ingredients in a large bowl, add the vegetables, and mix well. Cover and refrigerate overnight, stirring several times. Sprinkle crumbled bacon, peanuts, and optional toppings over top prior to serving.
Tip: I use a large plastic container with a tight-fitting lid and shake occasionally to redistribute dressing and marinate the vegetables well. Adding the nuts and bacon just prior to serving will keep them crisper.
The use of yogurt lightens the dressing, but I have also made this recipe with 1 cup of mayo and no yogurt. If you do not have yogurt on hand, you may absolutely make it without.