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How Has Your Grocery Shopping Changed?

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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Creamy Broccoli and Cauliflower Salad



The tastes of raw broccoli and cauliflower were just made for summer time. This is an amazing taste treat and is also remarkably healthy. 

Cruciferous vegetables such as broccoli and cauliflower are not only heart healthy but may actually combat cancer and are high in vitamin A. As quickly as this salad can be created and tasty as it is you may well find the perfect way to assure that your children will eat their veggies even in the summer time. 

The creamy taste of the salad comes from the slight amount of sour cream, but if you’re concerned with calories, you’ll get the same taste from a low fat sour cream. In order to create this salad, a small amount of milk can be used to thin the dressing slightly if needed.

You will need:

  • One head of broccoli- chopped (not the stems)
  • One head of cauliflower, cored and  chopped
  • 1/2 pound of precooked bacon,( about six slices) fried and chopped or crumbled
  • 1/8 cup green onion very finely chopped
  • 1/2 cup frozen green peas, thawed, but not cooked
  • 1/2 cup grated cheddar cheese
  • 1 cup mayonnaise or salad dressing
  • 1/2 cup sour cream


To make:

Combine sour cream and Salad Dressing and thin slightly with milk till consistency of a thick salad dressing.


Combine all remaining ingredients and toss together in bowl.


Pour salad dressing over and toss lightly.


Allow to sit in refrigerator so that your flavors can begin to blend slightly before you serve the salad.

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