St. Louis Salad: A Midwest Classic Reinvented

My grandmother, Nana Betty, was the queen of potlucks. Her spread was legendary, always including her famous macaroni salad, some kind of jello mold, and, without fail, her crisp and cool broccoli and cauliflower salad. As kids, we’d race to get a scoop (or two!) of that sweet and tangy concoction before it was all gone. The combination of crunchy vegetables, creamy dressing, and salty bacon was, and still is, irresistible. Now, I make this salad for every gathering, and it brings back a flood of happy memories. It’s a taste of home, no matter where I am.

Recipe Overview

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Servings: 6
• Dietary Type: Vegetarian (easily adaptable to Keto/Low-Carb)

Ingredients

• 2 1/2 cups broccoli florets
• 2 1/2 cups cauliflower florets
• 1 small red onion, sliced
• 1 cup mayonnaise
• 1/3 cup Parmesan cheese (grated)
• 1/4 cup sugar (or sweetener alternative, see variations)
• 5 slices bacon, fried and crumbled
• Salt, to taste
• Pepper, to taste

Equipment Needed

• Large mixing bowl
• Frying pan or skillet (for bacon)
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Prepare the vegetables: Thoroughly wash the broccoli and cauliflower florets. Ensure they are clean and dry. Place them in a large mixing bowl.
2. Slice the red onion into thin rings or half-moons. Add the sliced red onion to the bowl with the broccoli and cauliflower.
3. Prepare the dressing: In a separate small bowl, combine the mayonnaise, Parmesan cheese, and sugar. Whisk these ingredients together until well blended and smooth. Taste and adjust the sweetness to your preference; you may need slightly more or less sugar depending on the mayonnaise you use.
4. Cook the bacon: Fry the bacon slices in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled slightly, crumble the bacon into small pieces.
5. Combine the ingredients: Pour the mayonnaise dressing over the broccoli, cauliflower, and red onion mixture in the large mixing bowl. Gently stir until all the vegetables are evenly coated with the dressing.
6. Add the bacon: Sprinkle the crumbled bacon over the salad. Reserve a small amount for garnish if desired.
7. Season: Season the salad with salt and pepper to taste. Be mindful of the saltiness of the Parmesan cheese and bacon when adding salt.
8. Chill (optional): For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together. However, it can be served immediately.

Expert Tips & Tricks

• Vegetable Prep is Key: Ensure your broccoli and cauliflower are very fresh and crisp. Avoid using vegetables that are starting to yellow or wilt, as this will affect the overall texture of the salad. Cut the florets into bite-sized pieces for easier eating.
• Sweetness Adjustment: The amount of sugar in the dressing can be adjusted to your liking. Start with the specified amount and then taste and add more, if needed. You can also use a sugar substitute for a lower-carb version.
• Bacon Perfection: For extra crispy bacon, consider baking it in the oven at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy. This is a great way to cook a large batch of bacon at once.
• Make-Ahead Magic: This salad is perfect for making ahead of time. You can prepare the vegetables and dressing separately and then combine them just before serving to prevent the vegetables from becoming soggy. The bacon can also be cooked and crumbled in advance.
• Dressing Consistency: If you prefer a thinner dressing, you can add a tablespoon or two of milk or cream to the mayonnaise mixture. Be careful not to add too much, or the salad will become too watery.
• Preventing Soggy Salad: For potlucks or events where the salad will sit out for a while, consider adding the dressing just before serving to maintain the crispness of the vegetables. Pack the dressing separately and toss it with the vegetables when you’re ready to serve.

Serving & Storage Suggestions

Serve the St. Louis Salad chilled or at room temperature. It’s a fantastic side dish for barbecues, potlucks, picnics, or any casual gathering. It pairs well with grilled meats, sandwiches, or burgers. For a more elegant presentation, garnish with a sprinkle of reserved crumbled bacon and a few sprigs of fresh parsley.

Store any leftover salad in an airtight container in the refrigerator. It will keep for up to 3 days. Be aware that the vegetables may soften slightly over time. It is not recommended to freeze this salad, as the texture of the vegetables and dressing will change significantly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	263.6 kcal	N/A
Calories from Fat	161 kcal	61%
Total Fat	17.9 g	27%
Saturated Fat	3.9 g	19%
Cholesterol	19.6 mg	6%
Sodium	440.8 mg	18%
Total Carbohydrate	22.8 g	7%
Dietary Fiber	1.1 g	4%
Sugars	12.2 g	48%
Protein	5.1 g	10%

Variations & Substitutions

• Keto-Friendly: To make this salad keto-friendly, replace the sugar with a keto-approved sweetener such as erythritol or stevia. Also, ensure your mayonnaise is sugar-free.
• Low-Carb: Reduce the amount of sugar or use a natural sweetener like honey or maple syrup in moderation.
• Dairy-Free: Substitute the Parmesan cheese with a dairy-free alternative, such as nutritional yeast or a vegan Parmesan-style cheese.
• Vegetarian: Simply omit the bacon for a delicious vegetarian salad. Consider adding other toppings like sunflower seeds, toasted pecans, or dried cranberries for added texture and flavor.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a spicy twist.
• Different Vegetables: Experiment with other vegetables such as shredded carrots, celery, or bell peppers.
• Herbs: Incorporate fresh herbs like dill, chives, or parsley for added flavor.
• Vinegar: Add a splash of apple cider vinegar to the dressing for a tangy flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the vegetables and dressing separately and combine them just before serving to prevent the vegetables from becoming soggy. The bacon can also be cooked and crumbled in advance.

Q: How long will this salad last in the refrigerator?
A: This salad will last for up to 3 days in the refrigerator. However, the vegetables may soften slightly over time.

Q: Can I freeze this salad?
A: It is not recommended to freeze this salad, as the texture of the vegetables and dressing will change significantly.

Q: What can I substitute for the mayonnaise?
A: If you’re looking for a lighter option, you can substitute some of the mayonnaise with Greek yogurt or sour cream. This will change the flavor slightly, but it will still be delicious.

Q: What other toppings can I add to this salad?
A: Feel free to add other toppings like sunflower seeds, toasted pecans, dried cranberries, or shredded carrots.

Final Thoughts

This St. Louis Salad is more than just a side dish; it’s a taste of home, a memory on a plate, and a celebration of simple, fresh ingredients. I encourage you to give this recipe a try and make it your own. Feel free to experiment with different variations and toppings to create a salad that perfectly suits your taste. Whether you’re bringing it to a potluck, serving it at a barbecue, or simply enjoying it as a quick and easy meal, I hope this salad brings as much joy to your table as it has to mine. Don’t forget to share your feedback and photos! And if you’re feeling adventurous, pair it with some grilled chicken or ribs for a complete and satisfying meal. Happy cooking!