I made this the other night and it was really good. There are so many variations of this recipe that you could really experiment your heart out. Use my recipe as a springboard for your own perfect broccoli-cauliflower salad. There are plenty of ingredients I used that you could tweak or leave out entirely. This is a really pretty dish for pot-luck suppers or to go along side meat and potatoes. Enjoy!
1 bunch broccoli
1 head cauliflower
8 slices VERY crisp bacon (pork or turkey)
1 clove garlic
1/2 tsp garlic salt
1/4 cup toasted almonds or pecans (optional)
1/2 cup thinly sliced red onion
1-2 cups mayo or miracle whip
2 tablespoons red wine or balsamic vinegar
chopped chives or green onion (to taste)
1 tablespoon maple syrup or sugar or brown sugar
1/4 cup thinly sliced or grated carrot
1 tablespoon Dijon mustard (optional)
2 diced boiled eggs (or just whites)
shredded cheddar cheese (optional – to taste)
Mix all wet mayo or miracle whip with vinegar, mustard, sugar or syrup, garlic salt and garlic. Blend well and set aside. Chop and mix all vegetables (broccoli, cauliflower, red onion, green onion or chives, and carrot). Toast nuts and set aside. Bake bacon and set aside. Boil eggs, remove shell and chop. Keep bacon, nuts, cheese, chopped eggs, dressing (wet mixture) and veggies separate until ready to serve. Mix all ingredients together when you are ready to eat it, toss to coat well and serve.
Warning: The bacon and nuts will go soft if you put them in and leave them in the refrigerator overnight!