Broccoli Cauliflower Salad

This is one of those recipes with history 😄  It was contributed to a church cookbook by a friend that is a wonderful cook. I still have the cookbook with many good recipes after 30 plus years, and this salad remains a simple favorite today.  It was recently part of the Christmas dinner menu, making a nice addition of fresh vegetables to other heavier dishes. The recipe has been adapted to Whole 30 by substituting coconut sugar for the regular sugar, and using healthier mayonnaise rather than miracle whip.  I tried to include my Keto friends and eliminate the sweetener altogether but it just wasn’t the same, perhaps an alternative sweetener would work?

INGREDIENTS:

4 cups broccoli florets (bite size)
4 cups cauliflower florets (bite size)
1/2 cup sliced green onions or chopped mild sweet onions
1 lb cooked crisp bacon, small pieces
1/2 cup golden raisins
1 cup cashews, chopped

DRESSING:

1 cup Chosen Food Mayonnaise, or other Whole30 mayonnaise
2 Tbsp vinegar
1 Tbsp coconut sugar

If you do some preparation in advance, this salad goes together effortlessly when it’s time to serve.

Prepare the  dressing and set aside in the refrigerator, the flavors will improve as it sits for a while.  Slice the whole package of bacon and cook until crisp, with one pound you will have plenty for the salad (approximately 1 1/2 cups), and then some extra to store in the refrigerator for your breakfast ingredients the next few days!

Cut up the broccoli, cauliflower, onion, and place in large bowl.  Top with the raisins and refrigerate. Chop up the cashews and set aside in a small bowl. 

When it is time to serve, add the bacon and cashews to the bowl of vegetables, toss with the salad dressing, and you are done! Easy right?  

Enjoy this fresh and crunchy salad!