Broccoli Cauliflower Salad

Broccoli and cauliflower ready to be made into salad

I love raw broccoli and cauliflower. I actually refuse to eat cooked broccoli; I can't stand the smell. This is my all-time favorite way to eat broccoli and cauliflower. Since, cauliflower is in season, I decided to make one of my favorite salads and measure the ingredients and write done the process. Since, I have never measured the ingredients before, it is obviously a flexible salad. You can add a little more or less of several ingredients and it will still be great.
A note on toasting pine nuts, watch them.  They quickly go from lightly toasted to burnt bits. I will start working on something else and forget about the pine nuts and then they burn. The birds seem to like burnt nuts but I would rather give them bird seed.

Broccoli Cauliflower Salad

1 Head of Broccoli, Cut into Bite Sized Pieces
1 Head of Cauliflower, Cut into Bite Sized Pieces
1/4 Cup (45 g) of Sweet Onion, Diced
1/2 Cup (60 g) of Craisins or Raisins, Optional
1 Cup of Mayonnaise (I Use Low-Fat)
1/4 Cup (50 g) of Granulated Sugar
3 Tbsp of White Vinegar (or Rice Vinegar)
1/2 Cup of Sunflower Seeds (70 g), Pine Nuts (70 g), or Slivered Almonds (85 g), Lightly Toasted
6 Slices of Bacon, Crumbled

Place the broccoli, cauliflower, onions, and craisins in a large bowl. In a separate bowl whisk together the mayonnaise, sugar, and vinegar.

Ready to whisk

Pour the dressing over the veggies and stir to combine. Add the nuts and the bacon and refrigerate until ready to serve.

The broccoli cauliflower salad is so pretty with the craisins

The bottom line: Will I make this again? Yes, this does not last long in our house.