Non-VegetarianAmish Country Holmes County cuisine Starters

Amish Broccoli Cauliflower Salad

Name: Amish Broccoli Cauliflower Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: Amish Country Holmes County
Ingredients: 4 cup Broccoli florets; 3 cup Cauliflower florets; 8 slice Bacon; 1 cup Sharp cheddar cheese; 0.25 cup Red onion; 1 cup Mayonnaise; 3 tbsp Sugar; 1 tbsp Apple cider vinegar; 0.25 cup Sunflower seeds

A cold, creamy salad of raw broccoli and cauliflower florets tossed with bacon, cheddar, and a sweet mayonnaise dressing. It's a potluck fixture at Holmes County gatherings and roadside markets.

🇺🇸United States· Ohio

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 8
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Large mixing bowl
•Skillet

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 25
carbs: 14
protein: 8
calories: 310

Instructions

1
Cook the bacon in a skillet until crisp. Drain it on paper towels and crumble it.
2
Add the broccoli, cauliflower, red onion, and cheddar to a large mixing bowl.
3
Whisk the mayonnaise, sugar, and vinegar together until completely smooth.
4
Pour the dressing over the vegetables. Mix well until everything is evenly coated.
5
Stir in the crumbled bacon, but save a little bit for the top.
6
Refrigerate the salad for at least 1 hour before serving so the flavors blend.
7
Scatter the saved bacon and sunflower seeds over the top right before serving.

Chef's tips

Cut the florets into small, even pieces so they hold the dressing well and are easy to eat.

Storage

Refrigerate covered up to 3 days; the vegetables stay crisp for a day or two.

Reheating

Serve cold; not intended to be reheated.

Common mistakes to avoid

•Adding the dressing too far in advance, which makes the vegetables release water and turn soggy.
•Using soft, chewy bacon instead of cooking it until fully crisp.