Broccoli Salad
Crisp broccoli and cauliflower tossed with bacon, carrot, and a tangy cayenne-spiked mayo dressing.
- 30
- min
- 8
- servings
- ~300
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Bring a large pot of water to a boil. Blanch the broccoli and cauliflower florets for 3 minutes, then drain and immediately transfer them to a bowl of ice water to stop the cooking.
- 2
In a separate bowl, whisk together the mayonnaise, red wine vinegar, pepper sauce, garlic powder, salt, and black pepper to form the dressing.
- 3
Lift the florets out of the ice water and spread them on paper towels to dry thoroughly.
- 4
When ready to serve, place the florets in a large serving bowl. Add the carrot, onion, and bacon, then pour the dressing over everything and toss to coat evenly. Allow the salad to rest for 5 minutes before serving.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
