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Another time I made it.  We love it so much!!


This delicious salad is awesome and so easy to customize, if desired.  This recipe is very close to a recipe called Piggly Wiggly from the Midwest. Piggly Wiggly is a grocery store chain that made this salad famous. It is a great addition for barbecues, parties, picnics, etc. 

The dressing is tangy and slightly sweet, which is the way I like it.  The dressing is substantial, so you could add 2/3 of the dressing and see it you would like more.  I like it all, but if you are calorie conscious, you can use less and use Greek yogurt instead of sour cream.  

Fresh lemon juice is best; however, in a pinch one can use lemon juice from concentrate. If you don't have any lemon juice, you can use white vinegar or apple cider vinegar instead.

I am getting hungry for broccoli salad as I type this, so I think I will go to the kitchen and whip this up once again for our supper today, as a side.  So delicious!  I can just taste it already.

Serve this broccoli salad after chilling at least 3 hours in the fridge.  Leftover broccoli salad is still very good - keep refrigerated in an airtight container.

To blanch or not to blanch the broccoli and cauliflower?  This is up to you.  It does change things a bit.  If you like super crunchy veggies, do not blanch them.  My husband prefers the veggies softer, so I blanch them in boiling water for 2 to 3 minutes and then drain and plunge into ice cold water to immediately stop the cooking and keep the veggies vibrant in color.

You can definitely add in whatever you think would be good with this broccoli-cauliflower salad.  I think sunflower seeds would be a great addition.  Dried cranberries are so good in this or raisins, but they tend to add too many carbs.  Pecans or chopped walnuts would be good.  I love adding apple to mine, but again, this raises the carbs, so chopped jicama would work, or chopped chayote squash (yep, you don't need to cook the latter two veggies).  If you want to make a meal out of this salad, you could add some chopped chicken to your salad.

Make sure to chop the vegetables small enough.  There is nothing worse than great big chunks of broccoli or cauliflower in the salad, in my opinion - well, not nothing worse, but you know what I mean.  Place the salad a in pretty large bowl to serve, if you are serving company. This is such an easy side dish.  We all need a broccoli-cauliflower salad in our low-carb arsenal.  

​Normally these salads actually have added sugar, but it is so easy to substitute your favorite sweetener.  Add as little or as much as you like, to taste.   Remember to store your leftovers in an airtight container in the refrigerator.  Leftovers will taste as good the next day and can last up to 4 days.  Ours never lasts that long!  Such great nutrients in this salad, that is just feels super healthy to eat it.



1 lb broccoli florets (454 g)

1 lb cauliflower florets (454 g)

7 slices bacon

1 cup shredded Cheddar cheese (250 mL)

1 small white, OR red onion, diced


1 apple, peeled, seeded and diced



11/4 cups mayonnaise (300 mL)

1 cup sour cream, OR Greek yogurt (250 mL)

Liquid sweetener to equal 1/2 cup sugar (125 mL)       

2 tbsp fresh lemon juice (30 mL)

1 tbsp honey substitute (optional)

11/4 tsp salt (6 mL)

1/4 tsp black pepper (1 mL)


In large pot of boiling water, plunge broccoli and cauliflower florets.  Set the timer for 2 to 3 minutes.  Drain and plunge cruciferous vegetables into ice cold water to stop the cooking process and to keep the colors of the vegetables vibrant.  If you like super crunchy broccoli and cauliflower, then skip this step of blanching the cruciferous vegetables.


In frying pan, cook bacon until crisp.  Using kitchen shears cut the cooled bacon into bits.  Add some of the bacon to the broccoli and cauliflower mixture, and reserve some for garnishing the top of the salad, if desired.  Add shredded Cheddar cheese, diced onion and apple, if using, to the vegetables.


Dressing:  In medium bowl, whisk together mayonnaise, sour cream, OR Greek yogurt, liquid sweetener, lemon juice, honey substitute (if using), salt and black pepper.


Pour dressing on top of the salad and toss to combine well.  Sprinkle reserved bacon bits on top.  Refrigerate and serve thoroughly chilled.

Yield:  8 servings

1 serving

424.3 calories

12.7 g protein

38.6 g fat

2.4 g fiber

6.0 g net carbs

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