Broccoli-Cauliflower Salad

You will find many versions of this salad in cookbooks and on the internet. All I'm sure are delicious. Switching gears a few weeks ago to eating healthier and watching my carb intake, I opted for this version.

I found you do not miss any of the goodness, except perhaps the raisins. I miss them, but it is pretty easy to be satisfied with not having them after taking a bite of this scrumptious rendition.

Broccoli-Cauliflower Salad

1 bunch of broccoli, cut into small florets
1 head of cauliflower, cut into small florets
1 12 oz package of bacon, fried and torn into pieces
1/2 small red onion, sliced and cut into small slivers
3/4 cup pecan halves, toasted
1 cup mayonnaise
1/4-1/3 cup cider vinegar (depending on the tartness you wish)
4 packets of splenda (adjust to your taste)
salt and pepper to taste


Combine in a small mixing bowl mayonnaise, splenda, vinegar, salt and pepper. You may wish to add splenda and vinegar in increments to determine to your taste how sweet-tart you wish the mixture to be.

In a large serving bowl add broccoli, cauliflower, onion slivers. Add mayonnaise mixture to this and mix to coat all. Add pecans. Mix again to distribute. Saving a few bits of bacon for top garnish, add bacon and mix to distribute throughout. Add bacon garnish on top.

Refrigerate until ready to use.

Note: Almonds can be used in place of pecans.