Ingredients
Salad
- 8 oz broccoli florets, cut into bite-sized pieces
- 8 oz cauliflower florets, cut into bite-sized pieces
- 2 oz red bell pepper (1/2 of a pepper), small dice
- 4 oz cheddar cheese, cubed
- 1/3 pound bacon, cooked crisp and crumbled
- 2 tbsp purple onion (or green onion)
Dressing
- 3/4 cup mayonnaise
- 3/4 cup sour cream (or full-fat Greek yogurt)
- 2 tbsp Sukrin Melis Icing Sugar (or Swerve Confectioners or stevia to taste)*
- 1 tbsp fresh lemon juice
Instructions
Preparation
- Dice bacon and cook it in a frying pan over medium heat until crisp, about 6 minutes. Drain. (If serving the salad the next day, store separately.)
- Meanwhile, wash and chop the vegetables and place into a large bowl. If serving the salad the next day, cover and refrigerate.
- Mix the ingredients for the dressing in a medium bowl and taste to adjust the seasoning. Cover and refrigerate if not using right away.
Assemble
- Toss the salad ingredients with the broccoli then stir in the dressing. (I use less dressing than the recipe makes - as shown in the photos, but you may want to use it all.) Serve.
- Refrigerate any leftovers up to 5 days. Makes 7 cups at 1 cup per serving.
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