Grits and Gouda: Purple Cauliflower and Broccoli Salad

Grits and Gouda: Purple Cauliflower and Broccoli Salad


5 slices uncooked bacon

1 cup mayonnaise

1/4 cup sugar

2 tablespoons red wine vinegar or apple cider vinegar

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

4 cups purple or white cauliflower tiny florets and chopped stems (about 1/2 of one small head)

4 cups broccoli tiny florets and chopped stems (about 2 crowns or 1/2 of one head)

3/4 cup golden raisins, raisins, or dried cranberries

1/2 cup chopped toasted, pistachios, pecans, or walnuts

3 tablespoons chopped red onion or green onions


Slice bacon crosswise on a cutting board into 1/2-inch strips. (You can also cut with kitchen shears.) Cook in a nonstick skillet or cast iron skillet over medium-low heat 7 minutes or until crisp and brown, stirring occasionally. Drain on paper towels.

Combine mayo, vinegar, salt, and pepper in a small bowl.

Place cooked bacon, cauliflower, broccoli, raisins, nuts, and onion in a large bowl. Pour the mayo mixture over the salad and stir gently until completely coated. Cover and place in the fridge for at least 30 minutes up to overnight.

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