Broccoli-Cauliflower Salad
Servings 8
Equipment
- Glass jar
- Large Bowl
Ingredients
Dressing:
- ¾ cup mayonnaise
- 1½-2 tbsp red wine vinegar to taste
- 1½-2 tbsp sugar to taste
- Sea salt and freshly cracked black pepper to taste
- ⅛ tsp garlic powder
- ⅛ tsp dried dill
Salad:
- 6-8 slices of bacon to taste
- 1 large head of broccoli chopped into small florets
- 1 head of cauliflower chopped into small florets
- ½ a small red onion diced *soaked in ice water for 10 minutes if too strongly flavored
- ¼ cup dried cranberries
- ¼ cup roasted salted sunflower seeds
Instructions
- Prepare the dressing by combining the mayonnaise, vinegar, sugar, sea salt, freshly cracked black pepper, garlic powder, dried dill, and crushed red pepper flakes in a glass jar. Whisk well and set aside to let flavors mingle.
- Cook the bacon in a large skillet over medium-high heat until both sides are cooked & golden brown. Set on a few paper towels to drain the grease. Chop into bits.
- Make the salad by combining the broccoli florets, cauliflower florets, onion, and cranberries in a large bowl.
- Dress the salad by drizzling half of the dressing to taste, then tossing to coat it evenly.
- Cover and refrigerate for 30-60 minutes to let flavors mingle. Refrigerate the remaining dressing, too.
- To serve, add sunflower seeds and bacon crumbles along with more dressing to taste and toss to coat. Serve and enjoy.