potluck salad

This creamy Broccoli Cauliflower Salad with bacon and pecans is healthy, satisfying and great for potlucks. Made with Greek yogurt (no mayo).

Broccoli Cauliflower Salad

broccoli

cauliflower

pecan halves

bacon

Dijon mustard

sherry vinegar or red wine vinegar

salt

black pepper

non-fat plain Greek yogurt

honey

onions

cranberries

cheddar cheese (I

Blanch

Blanch the vegetables: bring a large pot of salted water to a boil (I like to do this when I&#039;m prepping the vegetables, as it takes my water a long time to boil). Place a large bowl of ice water beside it and keep a colander handy. Add the broccoli and cauliflower florets to the boiling water. Let cook for 30 seconds. With a slotted spoon, immediately transfer to the ice bath to stop the vegetables’ cooking. Drain into the colander, shaking off as much excess water as you can. Set aside.

Toast

Heat a medium to large skillet over medium heat. Add the pecans in a single layer and let sit for 15 seconds. Stir and toast, until the pecans are crisp and smell fragrant, about 3 to 4 minutes. Stir often to avoid hot spots and do not walk away. Immediately transfer to a cutting board. Roughly chop.

Cook

Return the skillet to medium heat. Add the bacon pieces in a single layer and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 10 minutes. Drain all but 1 1/2 tablespoons bacon fat from the skillet (leave the bacon in the skillet).

Return the pan to the stove and turn off the heat. Working quickly, stir in the Dijon, vinegar, 1/2 teaspoon of the salt, and pepper. Let cook in the warm skillet for 30 seconds. Remove from the hot burner and set aside to cool for 2 minutes.

Whisk

To a small mixing bowl, add the Greek yogurt, honey, and remaining 1/2 teaspoon salt. Whisk to combine.

Scrape the bacon and all of the drippings in the skillet with it into the bowl with the Greek yogurt. Whisk to combine.

Shake

Shake the broccoli and cauliflower once more (you want to remove as much water as possible so that the salad isn&#039;t soggy, then transfer to a large mixing bowl (to save dishes, I wipe out the bowl I was using for the ice bath).

To the bowl with the broccoli mixture, add the green onions, cranberries, cheddar, and chopped pecans.

Stir

Pour the bacon dressing over the top, then stir gently to combine. Taste and add more salt and pepper if you like. Enjoy immediately or refrigerate until ready to serve (this tastes even better after it&#039;s sat in the refrigerator for an hour or so). Just before serving, give the bowl a big stir to reincorporate any dressing that has sunk to the bottom. Serve cold or at room temperature.

This cool, crunchy Asian Cucumber Salad is fresh, healthy, and ready in minutes! Tossed with a sesame soy sauce dressing, it&#039;s a perfect side!

Asian Cucumber Salad

Persian

peanuts (chopped)

rice vinegar

sesame oil

soy sauce

garlic

sugar

red pepper flakes (for serving)

Slice the cucumbers into 1/4-inch pieces, transfer to a bowl.

Add the peanuts.

In a small bowl, whisk together the vinegar, sesame oil, soy sauce, garlic, and sugar.

Add the dressing to the cucumbers and peanuts and toss to combine. Top with crushed red pepper flakes to taste and serve.

Awesome Summer Pasta Salad, perfect for Pot Lucks, BBQ, and Family Gatherings.  Cold Pepperoni Pasta Salad is perfect using Tri Color Pasta in a delicious Italian Dressing.  Family and friends will love how easy Pepperoni Pasta Salad is to make using your Instant Pot pressure cooker or stove top.

Pasta Salad with Pepperoni

oz Tri Colored Rotini Pasta

Cups Water

oz Mini Pepperoni

oz Sliced Olives

Cup Cherry Tomatoes ~ Sliced

Cup Mozzarella Pearls

Cup Parmesan Cheese

Italian Dressing

Instant Pot Directions:

Place water and Tri Colored Rotini in Instant Pot.  Set to Manual (Pressure Cook) High for 3 mins with a 3 minute natural release

Rinse Pasta under cold water and place in the refrigerator for 30-45 mins

In a separate large bowl Combine cooked cooled pasta, Pepperoni,  sliced Tomatoes, Olives, Mozzarella Pearls, and grated Parmesan Cheese.  Toss to combine

Pour Italian Dressing over top just before serving, and toss so everything is coated.

Store in Refrigerator until ready to eat.  Leftovers can be kept in a sealed container in the refrigerator.

Stove Top Directions:

Follow directions on Pasta package for cooking instructions

This salad features crisp broccoli and cauliflower florets tossed with a creamy dressing and topped with crispy bacon, crunchy sunflower seeds, and sweet dried cranberries. It's perfect for summer gatherings and tastes even better after chilling.

Broccoli Cauliflower Salad with Creamy Dressing

mayonnaise

1 1/2–2 tbsp red wine vinegar ((to taste))

1 1/2–2 tbsp sugar ((to taste))

garlic powder

dill

bacon ((to taste))

red onion

salted sunflower seeds

Whisk together the mayonnaise, red wine vinegar, sugar, sea salt, black pepper, garlic powder, and dried dill in a glass jar.

Start with 1 1/2 tbsp each of vinegar and sugar, then taste and adjust to your preference.

Let the dressing sit for a few minutes so the flavors can meld.

Cook the bacon in a large skillet over medium-high heat until both sides are golden brown and crispy.

Transfer to paper towels to drain, then chop into bite-sized crumbles once cool.

Chop the broccoli and cauliflower into small, bite-sized florets.

Dice the red onion into small pieces.

If the onion tastes too sharp, soak it in ice water for 10 minutes to mellow the flavor.

Add the broccoli, cauliflower, onion, and dried cranberries to a large bowl.

Drizzle about half of the dressing over the vegetables and toss gently but thoroughly to coat everything evenly.

Cover the bowl and refrigerate for 30 to 60 minutes to allow the flavors to mingle.

Store the remaining dressing in the fridge.

Add the bacon crumbles and sunflower seeds to the chilled salad, then toss with a bit more dressing to taste.

Serve immediately and enjoy.

Instructions

This creamy and crunchy Amish broccoli cauliflower salad features fresh broccoli and cauliflower tossed with crispy bacon, toasted cashews, and a tangy-sweet dressing. It's perfect for summer gatherings and easy to make ahead.

Amish Broccoli Cauliflower Salad with Bacon and Cashews

broccoli florets (chopped bite size)

cauliflower florets (chopped bite size)

bacon (cooked and crumbled)

cashew pieces (lightly salted)

golden raisins

red onion (finely chopped)

sour cream

apple cider vinegar

Chop the broccoli and cauliflower into bite-size florets.

Finely chop the red onion.

Cook the bacon until crispy, then crumble it into bite-size pieces.

In a large bowl, combine the broccoli, cauliflower, cashews, raisins, and red onion.

Toss gently to mix.

In a separate container, whisk together the mayonnaise, sour cream, sugar, and apple cider vinegar until smooth.

Pour the dressing over the vegetables and mix well.

Just before serving, stir in the crumbled bacon.

This salad features a crisp cabbage base and refreshing cucumber, brightened by fresh dill. The simple dressing enhances the natural flavors, making it a perfect side dish for summer gatherings.

Crisp Cabbage Cucumber Salad with Fresh Dill

green cabbage ((about 2½ pounds, shredded))

Tbsp sugar

cucumbers ((or 1 English cucumber))

carrot

onion

dill ((about ½ cup chopped))

olive oil

Tbsp white vinegar

Shred the green cabbage into a large bowl.

Add the sugar and salt.

Massage the cabbage with your hands for about 1 minute until it begins releasing its juices and softens slightly.

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Top 7 potluck salad recipes from across the web

The most viewed potluck salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broccoli Cauliflower Salad

Asian Cucumber Salad

Pasta Salad with Pepperoni

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Crisp Cabbage Cucumber Salad with F...

Crisp Cabbage Cucumber Salad with F...

The most viewed potluck salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine