Cauliflower and broccoli salad, tossed in a creamy basil dressing with a salty crunch from bacon and water chestnuts is a crowd-pleasing potluck dish.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
255 Calories
Recipe Instructions
Step 1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
Step 2
Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
Step 3
Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.