When it’s too hot to cook outside, this salad makes a great lunch. It’s also perfect for potlucks and such. This broccoli and cauliflower salad will always be a big hit.
- 1 bunch raw broccoli
- 1 small head of cauliflower
- 1 cup sunflower seeds (optional)
- 1 lb. bacon
- 1/2 sweet onion
- 1 c. grated Cheddar cheese
- 1 c. Miracle Whip salad dressing
- 1/4 c. sugar
- 2 tbsp. vinegar
Start by cooking the bacon until it is crispy. Allow it to drain and cool on paper towels.
Next chop up your broccoli and cauliflower using mostly the flowerets. Give all of them a good wash. I do this in a strainer / colander. Once the water has dripped off, pour the veggies into a large salad bowl. Cut your onion into thin strips. If you are taking this salad somewhere, you may want to use some red onion instead. It adds some nice color to your salad. You could also use some drained pimento pieces (it’s a southern thing) or some chopped up bell pepper (yellow or red). Add the onion and the sunflower seeds (if you are using them).
Crumble up your bacon now that it had some time to cool. Put half the bacon crumbles into the salad bowl with the veggies and such. Give everything a good toss to make sure it’s well combined. Add the shredded cheese and give it another toss.
In a small bowl, combine the salad dressing, sugar and vinegar. Pour this mixture over the vegetables in your salad bowl and stir everything until all the veggie pieces are coated with the dressing. Top the salad with the rest of the bacon crumbles and cover your salad bowl. Put it in the fridge for at least an hour so all the flavors can blend together. Serve cold and refrigerate any leftovers right away.
