Ingredients

The following ingredients have 4 Servings
  • 4 ounces bacon (cut into 1-inch pieces)
  • 8 ounces broccoli (cut into bite sized florets)
  • 5 ounces cauliflower (cut into bite sized florets)
  • 1/2 red bell pepper (diced into 1-inch cubes)
  • 1/4 cup dried cranberries
  • 1/4 cup chopped toasted walnuts
  • 2 ounces sharp cheddar cheese (shredded)
  • 1/4 cup chopped onion
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 2 tablespoons powdered sugar (use low carb powdered sugar if following a low carb (keto) diet.)
  • salt (to taste)

Instruction

  • Cook bacon on medium heat until crisp (5-6 minutes). Keep flipping while cooking. Drain on a plate.
  • Heat a large pot of water on high heat and bring it to a boil. Add the broccoli and cauliflower to the pot and cook for 1 minute. Transfer the florets to a bowl filled with ice cold water. Let them sit for a minute, then drain and set aside.
  • Add the broccoli and cauliflower florets, red bell pepper, cranberries, toasted walnuts, shredded sharp cheddar cheese, and chopped onion to a large mixing bowl.
  • Stir together mayonnaise, sour cream, lemon juice, powdered sugar, and salt in another medium size bowl.
  • Pour the dressing over the salad and toss well.
  • Chill the salad for at least an hour before serving.