Broccoli Cauliflower Salad

Instructions

• In a small bowl, whisk the mayonnaise, sugar, and cider vinegar together.
• In a large bowl, combine the broccoli and cauliflower florets, sliced almonds, red onion, cheddar, and chopped bacon.
• Pour the dressing over the top and stir to coat.  Season with salt and black pepper, to taste. 

Notes

• Cut the broccoli and cauliflower florets into fine, bite-size pieces, avoiding most of the thick stems.  Try to cut them close to uniform size so the salad is aesthetically pleasing.
• The dressing can be mixed up to 2 days in advance and stored in an airtight container in the refrigerator.
• Choose a good quality sharp cheddar and cut it into tiny cubes.  It can also be shredded.
• Cook the bacon until crispy, so it holds up well in the salad.  I like to cook mine in the oven in a single layer on an old baking sheet.  Cook at 375 for about 14–15 minutes, flipping halfway through.
• For a low-carb salad, omit the sugar.
• The salad can be prepared up to 24 hours in advance. However, hold the almonds and bacon.  Then toss them in right before serving.
• Store in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 587kcal | Carbohydrates: 13g | Protein: 14g | Fat: 54g | Saturated Fat: 13g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 633mg | Potassium: 471mg | Fiber: 4g | Sugar: 6g | Vitamin A: 501IU | Vitamin C: 64mg | Calcium: 200mg | Iron: 1mg