INGREDIENTS
- ½ pound bacon(chopped and cooked crisp, 2 Tablespoons grease reserved (optional))
- 4 cups broccoli(chopped about 1 head)
- 4 cups cauliflower(chopped about 1 head)
- ¾ cup raisins(golden raisins are used in this recipe)
- ½ cup finely diced red onion
- ⅓ cup sunflower seeds(salted)
- 1 cup mayonnaise
- ¾ cup sour cream
- 2 Tablespoons vinegar
- 2 Tablespoons sugar
- ½ teaspoon salt
- 1 cup cheese crumbles
INSTRUCTIONS
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In a heavy bottom or cast iron pan, cook the chopped bacon until crisp. Reserve bacon fat if using it in the dressing.
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While the bacon is cooking, chop the raw broccoli, head of cauliflower, finely dice the onion and break the sharp cheddar cheese into small pieces.
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Add all the raw salad ingredients to a big bowl.
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In a separate bowl combine the sugar, salt, vinegar and then whisk in the mayo and the sour cream.
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Add the bacon fat to the dressing, if using.
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Add the cooked bacon to the salad and toss to combine.
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Pour all the dressing over the broccoli salad, stir to combine and make sure all the vegetables are evenly coated.
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Store in an airtight container in the refrigerator until ready to serve.
