Mmmmm. Crunch, crunch, crunch. You'll have to excuse me, I'm crunching away on this salad as I am typing. I have been making an effort to include more vegetable dishes in my meal plans. At the risk of making the baked eggs in swiss chard for the third time in a week, I decided to switch things up and make my cauliflower and broccoli salad. It's a salad that eats like a meal, and I can eat bowlfuls of this salad. The addition of the cauliflower gives it a wonderful crunch.
1 head of broccoli
1 head cauliflower
1 c coleslaw dressing
1/4 red onion, diced
3 hard boiled eggs, chopped
1 cup shredded cheddar cheese
2 T apple cider vinegar or herb vinegar
1 T lemon or lime juice (or sprinkle in about 1 t of True Lemon)
1/2 c bacon bits
1/2 c Craisins
1/2 c toasted pumpkin seeds
Trim and cut the broccoli and cauliflower into bite sized pieces. Wash and drain the broccoli and cauliflower and place in a large bowl. Mix in the coleslaw dressing, making sure to coat the vegetables well. Cover and chill for at least two hours so that the flavors mix.
Stir the broccoli and cauliflower mixture. Add in the diced red onion, vinegar, lemon juice, shredded cheese, chopped eggs, bacon bits, Craisins, and pumpkin seeds. Mix well and enjoy!