Broccoli Cauliflower Salad

4.69 from 19 votes

Broccoli and cauliflower paired with red onion, bacon, cheddar cheese, and tangy Miracle Whip-based dressing. Makes a large batch - perfect to share.

Prep Time20

Cook Time15

Total Time35

Course: Salad

Cuisine: American

Servings: - 10

Calories: 565kcal

In a large mixing bowl, combine the broccoli, cauliflower, red onion, bacon, and cheddar cheese.
For the dressing, combine Miracle Whip, sugar and vinegar in a separate bowl. Mix well to combine. Pour the dressing over the salad and fold together until the ingredients are well-coated.
Refrigerate to allow flavors to blend. Salad will keep well in the refrigerator for 5-6 days.

This salad is best when prepared one day in advance to allow time for the broccoli and cauliflower to soften slightly in the dressing.
Avoid using frozen veggies. Freezing changes the texture of the veggies and will yield a mushy salad.
Broccoli and cauliflower do not need to be blanched. The veggies will soften slightly in the dressing and will keep well for 5-6 days. If you wish to serve the salad the same day, the broccoli and cauliflower can be blanched for 30 seconds or so. Then, the salad can be stored for up to 2 days.
Pre-shredded cheese works best. I normally prefer using freshly shredded cheese in my recipes, but freshly shredded cheese will clump together in the salad. The anti-caking additives in pre-shredded cheese keep it from clumping and help it to distribute evenly throughout the salad.