2cupscauliflower florets cut into bite sized pieces
⅓cupred oniondiced
¼cupdried cranberries
2tablespoonsapple cider vinegar
1cupmayonnaise
¼cupsour cream
2tablespoonssugaroptional
1cuppecanschopped
½cupbaconcooked crisp and crumbled
Instructions
Add the broccoli, cauliflower, onion, dried cranberries, and pecans to a large bowl.
Mix well to distribute ingredients evenly.
Combine the mayonnaise, sour cream, vinegar, and sugar in a medium sized bowl.
Whisk until smooth.
Taste and add salt and pepper as desired.
Pour the mayonnaise mixture over the broccoli mixture.
Stir gently to coat the ingredients with the dressing.
Cover with plastic wrap and chill for an hour or more.
Stir in the bacon just before serving.
Notes
Storage: Cover with plastic wrap or put in an airtight container and store in the refrigerator for up to four days.Expert Tip: If you do not have apple cider vinegar, red wine vinegar makes a great substitute.
Replace the sugar with your favorite low-carb sweetener for one of my favorite low carb salads.
Save time with packaged broccoli and cauliflower florets.
Be sure to use crispy bacon pieces for the best results in this easy salad.
Be sure to chop fresh broccoli and cauliflower so that you get the different flavors of both in each bite.
Refrigerate leftovers promptly. Since this salad contains mayonnaise throw it away if it's at room temperature for more than two hours.