Big Batch Bacon Horseradish Broccoli Salad
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.

Yield: 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


  1. 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.
  2. 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.

More recipes at