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Anne Hy
By Anne Hy

BROCCOLI AND CAULIFLOWER SALAD WITH CURRIED DRESSING

This version of the layered salad elevates mayonnaise dressing with a taste of spice. It was enlivened by cooking school teacher Sarah Helen Mahammitt, who in 1939 sweetened mayonnaise and spiked it with curry powder. You can make the dressing the night before and assemble the salad later, but the salad should rest at least 8 hours before serving so the flavors can mingle. Curry—the mixture of ground and toasted spices such as turmeric, anise, coriander, cloves, cumin, and fenugreek—is most often associated with India, but cooks along trade and slavery routes invented variations of their own, marrying migrating aromatic seeds and berries with local ingredients throughout Africa and the Caribbean—especially in Trinidad, Guadeloupe, and Martinique.
Updated at: Thu, 17 Aug 2023 04:00:13 GMT

Nutrition balance score

Good
Glycemic Index
55
Moderate
Glycemic Load
18
Moderate

Nutrition per serving

Calories496.8 kcal (25%)
Total Fat38.2 g (55%)
Carbs32.2 g (12%)
Sugars24.5 g (27%)
Protein11.1 g (22%)
Sodium627.5 mg (31%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain on paper towels and crumble when cool enough to handle. Reserve the fat for another use.
Step 2
In a small bowl, mix together the mayonnaise, sugar, vinegar, curry powder, and salt to taste.
Step 3
In a serving bowl, layer the broccoli florets, celery, and cauliflower. Pour on all of the dressing. Add a layer of raisins, then almonds, then top with the bacon. Cover with a tight-fitting lid or plastic wrap. Refrigerate for at least 8 hours or overnight. Toss before serving.

Notes

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