Ingredients
Method
- Wash and chop broccoli and cauliflower and add to a large mixing bowl.
- Add cheddar cheese, sunflower seeds, and raisins to the bowl and combine.
- Chop bacon into small pieces and fry in a large cast iron pan. When crispy, place on a plate with paper towels to drain of the extra grease.
- In a separte bowl, wisk all the salad dressing ingredinets together and pour over broccoli/cauliflower mixture.
- Refriderate salad until ready to serve. When ready to eat, add bacon and stir in.
Notes
For the dressing I like to use Pyure, an organic stevia blend. You can also use your favorite alternative sweetener like coconut sugar, monk fruit, maple syrup, or honey.
If the salad seems to dry, you can make up additional dressing in 1/4 batches until it reaches the desired creaminess.
It's best to add the bacon right before serving as this keeps it crispy.
This salad can easily be made up a day ahead of time and kept in the refrigerator.