Broccoli-Cauliflower Salad with Cranberries Recipe
My easy, make-ahead, low-carb wonder, Broccoli-Cauliflower Salad with Cranberries is a holiday side-dish favorite. This healthy salad is full of crisp broccoli and cauliflower, sweet/tart cranberries and crunchy pistachios, and it's equally at home on an elegant Christmas dinner table or at a covered dish neighborhood potluck.
3cupsbroccoli floretscoarsely chopped into bite-size pieces (about 3 stalks)
2cupscauliflowercoarsely chopped into bite-size pieces (about ½ head)
1cupdried cranberriesI used Craisins)
½cuppistachios*coarsely chopped
3tablespoonred onionfinely minced
6slicesbaconcooked and crumbled
Broccoli-Cauliflower Salad Dressing Ingredients:
1cupmayonnaise
¼cupsugar
2tablespoonred wine vinegar
½teaspoonkosher salt
¼teaspoonground black pepper
Instructions
Broccoli-Cauliflower Salad Directions:
Add broccoli, cauliflower, cranberries, and pistachios to a large bowl. Set aside.
Broccoli-Cauliflower Salad Dressing Directions:
Combine the mayonnaise, sugar, red wine vinegar, salt, and pepper in a small bowl and whisk until smooth and creamy.
Pour the dressing over the salad ingredients, add the bacon and red onion and stir to combine. Serve immediately, or cover and refrigerate for up to 3 days.
Notes
Not a fan of red onions, leave them out.
You can substitute pecans or almonds for the pistachios in this recipe.
Store this salad covered in the refrigerator for up to three days. The flavor actually improves after a day so it is an excellent dish to make-ahead.