Purple Cauliflower & Broccoli Raisin Salad

Stack the slices of bacon and slice crosswise all at one time into 1/4-inch thick pieces. This will save time turning whole slices while frying and crumbling after cooking. Cook bacon pieces in a nonstick or cast iron skillet over medium-low heat for about 7 minutes, stirring often, until crisp and browned. Drain on paper towels.
Meanwhile, combine dressing ingredients in a small bowl: mayo, vinegar, salt and pepper. Set aside.
To cut the cauliflower and broccoli into florets, remove the outer leaves and bottom of the core. Turn the halves over (only using half a head) and start cutting the stems "to but not through" the other end of the flowers. If you simply start chopping the heads, you will have tiny little buds flying everywhere and lose value vegetable this way.
As you are cutting from the stem to almost the other side of the flower buds, gently pull them apart. This prevents the knife from cutting up the buds and keeps the floret in tact. Keep cutting the larger pieces into smaller florets until you have cut them into about 1 inch florets. Don't discard the stems! Chop those up, too! Those are just as yummy.
Combine cauliflower, broccoli, raisins, pistachios, and green onion in a large bowl. Pour the dressing over the salad and stir gently to coat. You can add bacon now or save til right before serving.
Cover and refrigerate 30 minutes and up to 24 hours before serving.