Description
A delicious and crunchy broccoli cauliflower salad loaded with fresh vegetables, crispy bacon, cheddar cheese, and sunflower seeds, all tossed in a tangy and creamy apple cider vinegar dressing. Perfect as a refreshing side dish or a light meal.
Ingredients
Scale
Vegetables and Mix-ins
- 2 cups fresh broccoli florets
- 2 cups fresh cauliflower florets
- 1/2 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 6 slices crispy bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sunflower seeds
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vegetables: Rinse the fresh broccoli and cauliflower florets thoroughly under cold water to remove any impurities, then pat them dry with a clean towel to avoid sogginess in the salad.
- Make the dressing: In a medium-sized bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, add the broccoli, cauliflower, thinly sliced red onion, halved cherry tomatoes, crispy crumbled bacon, shredded cheddar cheese, and sunflower seeds. Pour the prepared dressing over everything and gently toss to ensure the salad is evenly coated.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. This allows the flavors to meld together and enhances the taste before serving.
Notes
- Make sure to pat dry the broccoli and cauliflower well to prevent the salad from becoming watery.
- Crispy bacon adds a smoky flavor and crunch; you can substitute with cooked pancetta if preferred.
- For a lighter version, you can replace mayonnaise with Greek yogurt.
- The salad tastes best after chilling for 30 minutes but can be made a few hours ahead for more flavor development.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
