Ingredients
For the salad:
- 3 cups fresh broccoli florets (bite-sized)
- 3 cups fresh cauliflower florets (bite-sized)
- 1 cup shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- ½ cup red onion, finely chopped
- ½ cup sunflower seeds (optional but adds great crunch)
- ½ cup dried cranberries or raisins (optional for sweetness)
For the dressing:
- 1 cup mayonnaise
- 2 tablespoons sour cream (optional for extra creaminess)
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar (adjust to taste)
- Salt and black pepper, to taste
👩🍳 Instructions
- Prep the veggies
Wash and cut the broccoli and cauliflower into small, bite-sized florets. - Cook the bacon
Fry or bake until crispy, then crumble into small pieces. - Mix the salad base
In a large bowl, combine:- Broccoli
- Cauliflower
- Cheddar cheese
- Bacon
- Red onion
- Sunflower seeds and dried fruit (if using)
- Make the dressing
In a separate bowl, whisk together:- Mayonnaise
- Sour cream
- Apple cider vinegar
- Sugar
- Salt & pepper
- Taste and adjust sweetness or tanginess as needed.
- Combine everything
Pour the dressing over the salad and toss until everything is well coated. - Chill
Cover and refrigerate for at least 1 hour (best if 2–4 hours) to let flavors meld. - Serve
Toss again before serving. Add extra bacon or cheese on top if desired.
💡 Tips & Variations
- Healthier option: Use Greek yogurt instead of some or all of the mayo.
- Extra crunch: Add chopped almonds or pecans.
- Make it low-carb: Skip the sugar and dried fruit.
- Vegetarian version: Omit bacon or replace with smoked nuts or plant-based bacon.
⏱️ Quick Info
- Prep time: 15 minutes
- Chill time: 1–4 hours
- Servings: 6–8