Purple Cauliflower and Broccoli Salad
All the crunchy veggies, crispy bacon and creamy, sweet & tangy dressing you love in homemade Broccoli Cauliflower Salad with easy shortcuts! This small batch recipe starts with a package of pre-cut broccoli and cauliflower florets plus dried cranberries, toasted almonds, and chopped red onion.
Servings: 6 sevings
Calories: 186kcal
Cost: 8
Ingredients
- 3 to 4 slices bacon
- 1/2 cup light or regular mayonnaise
- 2 tablespoons sugar
- 1 tablespoons white wine vinegar or apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 (12-ounce) package pre-washed and cut broccoli and cauliflower florets (or 4 cups florets)
- 1/3 cup sweetened dried cranberries (I used Craisins)
- 1/4 cup chopped toasted sliced or slivered almonds
- 1 tablespoon chopped red onion
Instructions
- Slice bacon crosswise on a cutting board into 1/2-inch strips. Cook in a nonstick skillet or cast iron skillet over medium-low heat 6 to 7 minutes or until crisp and brown, stirring occasionally. Drain on paper towels.
- While bacon cooks, combine mayo, vinegar, salt, and pepper in a small bowl.
- Cut any large broccoli and cauliflower pieces into very small florets and place in a bowl.
- Add cooked bacon, cranberries, almonds, and onion in the bowl with broccoli and cauliflower. Pour the creamy dressing mixture over the salad and stir gently until completely coated, if serving immediately or within an hour or two. Store the dressing and vegetable mixture separately if making several days ahead.
Notes
Tip: Instead of cutting bacon on a cutting board with a knife, you can also cut them directly into the skillet with kitchen shears.
Make ahead tip: The salad ingredients can be combined in one bowl and the dressing in another up to 2 days ahead. This way, you can just stir them together right before serving and everything is still crunchy.
Nutrition
Serving: 0.75cup | Calories: 186kcal