Broccoli & Cauliflower Salad

We ate Easter dinner with friends this year and this is the salad I brought to share. But you don’t need a holiday to make this one. It’s good anytime.

It’s crunchy, a little sweet and the bits of bacon give a hint of salt. And even little beebos like Sweet J like munching on the cauliflower.

Broccoli & Cauliflower Salad

1 head of cauliflower – cut up into small pieces

1 bunch of broccoli – cut up into small pieces (my ‘bunch’ of broccoli from the grocery store had three heads)

half a red onion – chopped

1/4 cup sugar

8 slices of cooked bacon, chopped

1 cup mayonnaise

1 Tbsp vinegar

1 cup sunflower seeds

Place cut up cauliflower, broccoli and onion in a large bowl. Add in the chopped bacon.

In a separate bowl, combine the sugar, mayonnaise and vinegar together. Pour over the cauliflower, broccoli, onion and bacon. Mix well.

Add in the sunflower seeds. Mix again.

Refrigerate until serving.

While leftovers can be refrigerated and eaten the next day, eating the salad the day-of will ensure the sunflower seeds crunch. If you do make the salad the day before, mix in the sunflower seeds right before serving.

Take care.