AMISH BROCCOLI SALAD

BY WHISKAFFAIR

Cut bacon into 1-inch pieces and add the pieces to a nonstick pan.

STEP 1

Cook on medium heat until crisp (5-6 minutes). Keep tossing them frequently while cooking. Transfer the crispy bacon to a plate and reserve the bacon fat for the dressing.

STEP 2

Cut cauliflower and broccoli into small bite-sized florets. Fill a large pot with water and bring it to a boil over high heat. Once the water comes to a rolling boil, add the broccoli and cauliflower to the pot and cook for 1 minute.

STEP 3

Drain the broccoli and cauliflower and transfer them to a bowl filled with ice-cold water to stop cooking. Drain after a minute and set aside.

STEP 4

Stir mayonnaise, sour cream, lemon juice, powdered sugar, salt, and leftover bacon fat in a medium mixing bowl.

STEP 5

Mix cooked and cooled broccoli and cauliflower florets, red bell pepper, cranberries, walnuts, cheddar cheese, onions, and crispy bacon in a large mixing bowl.

STEP 6

Pour the dressing over the salad and toss well. Chill the salad for at least an hour to let the veggies soak up the dressing before serving. Serve chilled.

STEP 7

AMISH BROCCOLI SALAD IS READY