Spring Broccoli Salad

Broccoli salad is the perfect spring dish. With broccoli and cauliflower being cool weather plants, you might have some just about ready to harvest.

Ingredients

• 2 heads broccoli, cut into florets

• 1 head cauliflower, cut into florets

• 1 medium carrot, shredded

• ¼ medium red onion, minced

• 5 slices cooked and crumbled bacon

Dressing:

• 1 cup mayonnaise

• ¼ cup red wine vinegar

• 1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)

• ½ teaspoon garlic powder

• salt and ground black pepper to taste

Directions

• Step 1

  Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.

• Step 2

  Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.

• Step 3

  Remove florets from the ice water and put on paper towels to dry.

• Step 4

  When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.

Tortellini Bacon Broccoli Salad

Ingredients

• 2 (9 ounce) packages refrigerated three-cheese tortellini
• 1 pound bacon
• 4 cups chopped broccoli
• 1 pint grape tomatoes, halved
• 2 green onions, finely chopped
• 1 cup bottled coleslaw dressing

Directions

1. Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
3. Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.