Prep Time::15 mins
Cook Time::10 mins
Additional Time::5 mins
Total Time::30 mins
Servings::8
Yield::8 servings
Ingredients
2 heads broccoli, cut into florets
1 head cauliflower, cut into florets
1 medium carrot, shredded
¼ medium red onion, minced
5 slices cooked and crumbled bacon
Dressing:
1 cup mayonnaise
¼ cup red wine vinegar
1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)
½ teaspoon garlic powder
salt and ground black pepper to taste
Directions
Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.
Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.
Remove florets from the ice water and put on paper towels to dry.
When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.
Cook's Note:
I used garlic-flavored red wine vinegar for the dressing.