Cauliflower-Broccoli Medley

This broccoli and cauliflower salad is the kind of dish that gets passed around at potlucks and picnics until the bowl is scraped clean. Raw florets stay crunchy even after marinating overnight in a tangy-sweet dressing of mayonnaise, vinegar, oil, and sugar. Thin onion rings woven through the vegetables add a sharp bite.

No cooking means the vegetables keep their snap and fresh flavor. The dressing does all the work, softening the florets just slightly while coating them in a creamy, sweet-tart sauce that balances the earthiness of the raw cruciferous vegetables.

Crumbled bacon goes on right before serving so it stays crisp. Those salty, smoky bits against the cool, crunchy vegetables and creamy dressing make every forkful different.

Kitchen Tips

• Cut the florets into true bite-size pieces. Big chunks don’t absorb enough dressing and are awkward to eat
• Chill for several hours or overnight. The longer the vegetables sit in the dressing, the better the flavor penetrates
• Toss gently when mixing. Vigorous stirring breaks the florets into crumbs
• Add the bacon at the very last minute. Mixed in too early, it turns soggy from the dressing

Variations

• Add dried cranberries and sunflower seeds for a crunchy, sweet twist
• Swap the mayonnaise for Greek yogurt for a lighter, tangier dressing
• Toss in halved cherry tomatoes or diced red bell pepper for extra color