Broccoli Cauliflower Bacon Salad (Printer-Friendly)

Crisp broccoli and cauliflower tossed with bacon and creamy tangy dressing for fresh, crunchy flavor.

# What You'll Need:

→ Vegetables

01 - 1 head fresh broccoli, chopped into bite-size florets
02 - 1 head fresh cauliflower, chopped into bite-size florets

→ Meat

03 - 8 ounces thick-cut bacon, cooked until crisp and crumbled

→ Cheese

04 - 1 cup shredded sharp cheddar cheese

→ Dressing

05 - 1 cup mayonnaise
06 - 1 cup sour cream
07 - 1/2 cup granulated sugar
08 - 1/2 teaspoon fine salt

# Steps to Follow:

01 - Chop broccoli and cauliflower into small, uniform florets to ensure even coating and easy eating.
02 - Cook bacon slowly over medium heat in a skillet until crispy. Drain on paper towels, then crumble once cool.
03 - In a medium bowl, whisk together mayonnaise, sour cream, sugar, and salt until smooth and creamy without lumps.
04 - In a large bowl, toss broccoli, cauliflower, bacon, and shredded cheddar cheese gently for even mixing.
05 - Pour dressing over salad ingredients and fold gently with a spatula until all pieces are coated evenly.
06 - Cover and refrigerate for at least 30 minutes to meld flavors and allow salad to firm up; garnish with extra bacon or cheese if desired.

# Extra Suggestions:

01 - Use fresh broccoli and cauliflower with tight florets and bright coloring for best texture and flavor.
02 - For crispier bacon, bake on a rack over a sheet pan in the oven.
03 - Chilling the salad enhances flavor blending and dressing consistency.
04 - Store in an airtight container in the refrigerator and consume within 3 days; avoid freezing.

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