Deliciously Sweet Broccoli Cauliflower Salad

Hey folks! I hope y’all had an amazing holiday weekend. I know I sure did. My family and I got to spend time with my lifelong friend and her family and it was fabulous. (You may recall my dear friend Jessica from a post I wrote last year. We made the cutest sign to announce her pregnancy.) While I was there, I picked up some great new recipes to share with you all. First on the list is this deliciously sweet Broccoli Cauliflower Salad. You guys are gonna love it. It’s a little sweet and a little salty from the bacon and it is oh so good.
This salad really takes no time to make. I turn the oven to 400 degrees and place the bacon on a foil lined baking sheet. I immediately place the bacon in the oven even while it’s preheating. Set the timer for 20 minutes and prepare the rest. I have everything all done and ready to go when the bacon comes out of the oven. 20 minutes is all it takes.

Ingredients

• 1 head broccoli, chopped
• 1 head cauliflower, chopped
• 1/2 lb bacon cooked
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup sugar
• 1/2 teaspoon salt

Directions

1. Mix broccoli, cauliflower, bacon, and shredded cheese in a large bowl. In a small bowl, mix mayonnaise, sour cream, sugar, and salt until well combined. Pour mayonnaise mixture over broccoli mixture and stir until well incorporated. Eat immediately or chill until ready to serve.

You can find complete recipes of this Broccoli Cauliflower Salad in easypeasypleasy.com

HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD

Being a number one fan of honey mustard everything, I gave up enjoying honey mustard dressing on salads because of all of the mayo and calories normally sneaking their way into them. Then, this morning happened. Waking up with the strongest honey mustard craving (weird, right?), I smacked myself upside the head when I remembered, um, HELLO, food blogger, remember? Which means, don’t-give-up-anything-just-find-a-way-to-make-it-yourself, type of thing.

INGREDIENTS

Dressing / Marinade:

• ⅓ cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• Salt to season
• 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

• ¼ cup diced bacon, trimmed of rind and fat
• 4 cups Romaine lettuce leaves, washed
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado, pitted and sliced
• ¼ cup corn kernels
• ¼ of a red onion, sliced

INSTRUCTIONS

 

1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

You can find complete recipes of this HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD in cafedelites.com