Ingredients:
- 2 cups fresh broccoli florets
- 2 cups fresh cauliflower florets
- ½ cup red onion, finely diced
- ½ cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ½ cup sunflower seeds (optional for crunch)
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar (or low-carb sweetener if desired)
- Salt and pepper to taste
👩🍳 Instructions:
-
Prep the Veggies:
Wash and cut broccoli and cauliflower into small bite-sized florets. Pat dry to remove excess moisture. -
Mix the Base:
In a large bowl, combine broccoli, cauliflower, diced onion, cheese, bacon, and sunflower seeds. -
Make the Dressing:
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. -
Combine:
Pour dressing over the salad and toss until everything is evenly coated. -
Chill & Serve:
Refrigerate for at least 1 hour before serving to let the flavors meld. Serve cold.
💡 Tips:
- For extra flavor, try adding raisins or dried cranberries for sweetness.
- Substitute Greek yogurt for half the mayo for a lighter version.
- Keeps well refrigerated for up to 3 days.
