ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chubba Bubba's Broccoli Salad

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total time 1 hr, 25 mins
Yield Makes 6 to 8 servings
This easy version of broccoli salad features frozen broccoli plus cauliflower and chopped carrot for added color and crispness.

Ingredients

  • 1/2 (16-oz.) package bacon
  • 1 (12-oz.) package broccoli florets, chopped
  • 1 (10-oz.) package cauliflower florets, chopped
  • 1 cup (4 oz.) shredded Cheddar cheese
  • 1/2 cup finely chopped carrot
  • 1/4 cup finely chopped red onion
  • 1/2 cup mayonnaise
  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar

How to Make It

  1. Cook bacon in a large skillet over medium-high heat 10 to 12 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.

  2. Cook broccoli and cauliflower in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain well. Place cauliflower and broccoli in a large bowl. Add cheese, carrot, and onion.

  3. Stir together mayonnaise, sugar, and vinegar. Pour over cauliflower mixture; toss to coat. Top with bacon. Cover and chill 1 to 8 hours.