Broccoli Cauliflower Salad (Print Version)

# Ingredients:

→ Vegetables

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

→ Protein

03 - 0.5 lb thick-cut beef bacon, cooked until crispy and crumbled

→ Dairy

04 - 1 cup shredded cheddar cheese
05 - 1 cup real mayonnaise
06 - 1 cup sour cream

→ Seasonings

07 - 0.5 cup granulated sugar
08 - 0.5 teaspoon fine salt

# Instructions:

01 - Chop broccoli and cauliflower into small, even-sized florets.
02 - Cook beef bacon in a skillet over medium heat until crispy, then drain on paper towels and crumble into pieces.
03 - In a medium bowl, whisk together mayonnaise, sour cream, granulated sugar, and salt until smooth and well combined.
04 - In a large mixing bowl, combine chopped broccoli, cauliflower, crumbled beef bacon, and shredded cheddar cheese.
05 - Pour the dressing over the vegetable mixture and gently fold to coat all ingredients evenly.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld. Optionally, garnish with extra beef bacon or cheese before serving.

# Notes:

01 - Use fresh, crisp broccoli and cauliflower for optimal texture.
02 - For improved crunch, add dressing just before serving if preparing ahead.
03 - Store leftovers in an airtight container refrigerated up to 3 days.
04 - To reduce fat, substitute half or all mayonnaise with plain Greek yogurt.
05 - Vegetarian alternative: Replace beef bacon with smoked almonds or crispy chickpeas.

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