My local and pretty upscale grocery sells a broccoli and cauliflower salad as one of the many selections at their fresh salad bar. Also has raisins and sunflower seeds and a slightly sweet dressing. Not my favorite as I prefer the broc and cauli to be at least blanched first - al dente rather than completely raw :-)

I make a broccoli cau;liflower salad, with some "red stuff" added....halved cherry tomatoes and roasted red peppers.....and I use a vinaigrette type dressing. It looks beautiful as well as tastes good.

I've made a quite similar salad with wonderful results! I usually lightly steam the broccoli and cauliflower.

In addition to the version with sunflower seeds, at various potlucks over the years I have also had a similar salad with crumbled bacon. It had a ranch-style dressing IIRC.

We like this one that my friend gave me.

Broccoli Salad

2 stalks broccoli, cut into small pieces (I double the broccoli)

2 green onion, sliced thin

6 sliced bacon, cooked and crumbled (I cut into small chunks, then cook and drain)

1 cup shredded cheddar cheese

Dressing- combine in small bowl

1 cup mayonnaise (I use Blue Plate)

1/4 cup apple cider vinegar

Mix and pour over broccoli. Refrigerate for a couple of hours at least. If you can wait. Keeps for several days in frig.

I do luncheons for church....and very often (probably too often if the truth be told!) I make a chicken salad of one sort or another, always with a mayonnaise dressing....so a salad that doesn't have a creamy mayo type of dressing is a thing to treasure!!

Then, Linda, you would like my Plan B Salad -- broccoli, cherry tomatoes and oil and vinegar dressing -- it keeps well and you can use bottled Italian if you desire!

I love broccoli salad and I add lots of red onion, bacon, sharp cheddar, toasted pecans in an apple cider, mayonnaise, sugar dressing

Martha....sounds like what I make....but I always make my own dressing....haven't had any bottled dressign in the house in years.....and for a big church meal....bottled dressing would add considerably to the cost.

linda, would you share your recipe ...

Here ya go.....For a lighter colored dressing I use rice and white balsamic vinegars....

SALAD DRESSING

1T dijon
mustard

1 clove of garlic, crushed (or chopped
very fine)

1T honey

1/3 cup cider vinegar and balsamic
vinegar, mixed…mostly cider

Mix together, I use a wire whisk

1/2 cup olive oil...whisk the oil in a
slow stream, whisking all the while

Then I like to add some dried or fresh
herbs....most of the time I use oregano.