Broccoli Cauliflower Salad (Print Version)

A crisp, creamy Broccoli Cauliflower Salad with bacon, cheddar, cranberries, almonds, and a tangy honey vinegar dressing.

# Ingredients:

For the salad

01 - 6 slices bacon
02 - 4 cups (300 g) small broccoli florets
03 - 4 cups (360 g) small cauliflower florets
04 - 1 cup (115 g) shredded sharp cheddar cheese
05 - 1/2 cup (60 g) dried cranberries
06 - 1/2 cup (45 g) sliced almonds, lightly toasted
07 - 1/3 cup (50 g) finely chopped red onion

For the dressing

08 - 1/2 cup (120 g) mayonnaise
09 - 1/4 cup (60 g) sour cream or plain Greek yogurt
10 - 1 tablespoon honey
11 - 1 tablespoon apple cider vinegar
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper

# Instructions:

01 - Cook the bacon in a skillet over medium heat until crisp, 8-10 minutes. Transfer to paper towels, cool, and crumble.
02 - Rinse the broccoli and cauliflower under running water. Dry thoroughly, then cut into small bite-size florets.
03 - Add broccoli, cauliflower, cheddar, cranberries, almonds, red onion, and crumbled bacon to a large mixing bowl.
04 - In a separate bowl, whisk mayonnaise, sour cream, honey, apple cider vinegar, Dijon, salt, and pepper until smooth.
05 - Pour about three-quarters of the dressing over the salad and toss until evenly coated. Add more dressing only if needed.
06 - Cover and refrigerate for at least 30 minutes. Stir again before serving and adjust salt and pepper to taste.

# Notes:

01 - Prep time includes a 30-minute chill.
02 - For best texture, cut the vegetables into small fork-size pieces.
03 - Store covered in the refrigerator for up to 3 days.

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