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A crunchy and fresh summer salad combining broccoli and cauliflower florets with cheddar cheese, bacon, sunflower seeds, and dried cranberries, tossed in a creamy mayonnaise-based dressing.

Ingredients

Scale
  • 8 oz bacon, chopped and cooked (1/2 pack)
  • 3 cups raw cauliflower florets (small bite-sized)
  • 3 cups raw broccoli florets (small bite-sized)
  • 1/2 medium red onion, finely chopped
  • 1 cup mild cheddar cheese, grated
  • 1/4 cup sunflower seeds
  • 1/3 cup craisins (dried cranberries)
  • 1 cup mayonnaise
  • 1/3 cup granulated sugar
  • 1/4 cup distilled white vinegar

Instructions

  1. Cook chopped bacon in a skillet over medium heat until crispy, then drain on paper towels and allow to cool.
  2. Cut broccoli and cauliflower into small bite-sized florets and finely chop the red onion.
  3. In a large salad bowl, combine the broccoli, cauliflower, chopped red onion, grated cheddar cheese, sunflower seeds, craisins, and cooled bacon.
  4. In a small bowl, whisk together mayonnaise, granulated sugar, and distilled white vinegar until smooth.
  5. Pour the dressing over the salad mixture and toss gently until everything is evenly coated.

Notes

Broccoli remains crisp even after sitting in the dressing, allowing for advance preparation without sogginess., Refrigerate leftovers in an airtight container and consume within 3 days for best flavor and freshness., Freezing is not recommended as it negatively affects texture and flavor.

Nutrition

Find it online: https://cookingcrumbs.com/broccoli-cauliflower-salad/