Broccoli cauliflower salad

Elements

three/four cup plain Greek yogurt

1/2 cup mayonnaise

two tablespoons red wine vinegar

1 tablespoon sugar

one/four teaspoon kosher salt, or much more to taste

four cups little diced broccoli florets (about 1 one/2 pounds)

four cups modest diced cauliflower florets (about 2 lbs)

8 slices bacon, diced and cooked

2 shallots, diced (1/2 cup)

1/two cup sweetened dried cranberries

one/2 cup chopped toasted pecans

Directions

1. Whisk with each other the yogurt, mayonnaise, honey, vinegar, sugar, and salt in a large bowl. Stir in the broccoli, cauliflower, bacon, shallots, cranberries, and pecans, tossing to coat. Cover and chill 1 hour.

The dressing and salad can be created and stored separately one day ahead. Add the dressing one hour before serving to allow the flavors to really come collectively.

"Martina's Kitchen Mix" by Martina McBride © Oxmoor Property 2018. Presented courtesy of Martina McBride. All rights reserved.