Description
A vibrant and refreshing salad made with raw cauliflower and broccoli, mixed with crispy bacon, sharp cheddar cheese, and a tangy dressing. Perfect for a quick lunch or as a side dish for potlucks.
Ingredients
Scale
4 cups Fresh Broccoli Florets
4 cups Fresh Cauliflower Florets
1/2 cup Cooked Bacon Crumbles
1/4 cup Red Onion, finely diced
1 cup Sharp Cheddar Cheese, shredded
1/2 cup Sunflower Seeds or Sliced Almonds
1 cup Mayonnaise or Greek Yogurt
2 tablespoons Apple Cider Vinegar
1 tablespoon Honey or Maple Syrup
Salt and Black Pepper to taste
Instructions
- Wash the broccoli and cauliflower thoroughly and pat them dry
- Chop them into small, uniform, bite-sized florets
- Dice the red onion finely. Soak in cold water if too sharp
- Shred the cheese and crumble the pre-cooked baco
- In a bowl, combine the mayonnaise, apple cider vinegar, honey, salt, and pepper. Whisk until smooth
- In a large mixing bowl, combine the broccoli, cauliflower, onion, bacon, cheese, and seeds. Pour the dressing over
- Toss everything until the florets are evenly coated in the dressing
- Chill in the refrigerator for at least 30 minutes before serving
Notes
For a lighter version, substitute mayonnaise with Greek yogurt.
Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 25 mg