Broccoli and Cauliflower Salad Recipe

Ingredients and Weight:

• 1 large head of broccoli, florets cut into 1-inch pieces (about 1 pound)
• 1 large head of cauliflower, florets cut into 1-inch pieces (about 1 pound)
• 1 cup chopped bacon (about 6 ounces)
• 1 cup chopped red onion (about 1 medium onion)
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro (optional)
• 1/2 cup chopped toasted almonds
• 1/4 cup dried cranberries
• 1/4 cup shredded sharp cheddar cheese (about 1 ounce)

Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

None

Cooking Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the broccoli, cauliflower, bacon, red onion, parsley, cilantro, almonds, cranberries, and cheddar cheese.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.
3. Pour the dressing over the broccoli and cauliflower mixture and toss to coat.
4. Serve immediately or refrigerate for later.

Nutritional Information:

• Calories: 250 per serving
• Total Fat: 15 grams
• Saturated Fat: 6 grams
• Cholesterol: 30 milligrams
• Sodium: 450 milligrams
• Carbohydrates: 20 grams
• Fiber: 4 grams
• Protein: 10 grams

Dish Characteristics:

• Vibrant and colorful
• Crunchy and flavorful
• Creamy and tangy dressing
• Perfect for potlucks, picnics, or as a side dish

User Comments:

• "This salad is a hit at every party I bring it to!"
• "The flavors are well-balanced and the dressing is delicious."
• "I love the combination of textures in this salad."
• "It's so easy to make and always a crowd-pleaser."
• "I highly recommend this recipe!"

Special Precautions and Tips:

• For a healthier version, use low-fat mayonnaise and sour cream.
• If you don't have fresh herbs, you can use 1/4 teaspoon dried parsley and cilantro instead.
• To save time, you can use pre-cut broccoli and cauliflower florets.
• If you make the salad ahead of time, refrigerate it for up to 3 days.