- 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
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
Yield: 12-16 servings; approximately 3 quarts
For the Salad
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
Instructions
- 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.
Notes
- 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.