Easy Broccoli Cauliflower Salad (Print Version)

# Ingredients:

→ Fresh Vegetables

01 - 1 large head fresh cauliflower, chopped into bite-sized pieces
02 - 3 medium broccoli heads, cut into small florets (roughly 4 cups)
03 - 1/2 small red onion, finely diced

→ Toppings & Add-ins

04 - 12 strips crispy bacon, chopped into small pieces
05 - 1/2 cup freshly shredded sharp cheddar cheese
06 - 1/4 cup roasted sunflower seeds

→ Creamy Dressing

07 - 1 cup good-quality mayonnaise (light mayo works great too)
08 - 2 tablespoons red wine vinegar
09 - 2 tablespoons granulated sugar
10 - 1/2 teaspoon kosher salt

# Instructions:

01 - Start by washing and cutting your cauliflower and broccoli into uniform, bite-sized florets. Remember, these veggies stay raw in this salad, so make sure they're cut small enough to eat comfortably. Finely dice your red onion and set everything aside in a large mixing bowl.
02 - Cook your bacon strips until they're perfectly crispy, then chop them into small, crunchy pieces. Let them cool slightly while you prepare the dressing.
03 - In a separate bowl, whisk together the mayonnaise, red wine vinegar, sugar, and kosher salt until the mixture is smooth and well combined. The sugar should dissolve completely.
04 - Add the crispy bacon pieces, shredded cheddar cheese, and sunflower seeds to your bowl of fresh vegetables. Pour the creamy dressing over everything and toss gently but thoroughly until all ingredients are nicely coated.
05 - Allow the salad to sit for at least 15 minutes before serving so the dressing can slightly soften the raw vegetables and all the flavors can meld together beautifully.

# Notes:

01 - This salad features raw broccoli and cauliflower that get slightly softened by the tangy dressing, creating a perfect crisp-tender texture
02 - Can be made up to 24 hours ahead - actually tastes even better after the flavors have time to develop
03 - Perfect for potlucks, barbecues, and family gatherings since it feeds a crowd and travels well
04 - Nutritional values are calculated using light mayonnaise