When I need a summery side dish, I love finding raw vegetable salads similar in texture and feel to a pasta salad without the carb load. This broccoli-cauliflower salad has an amazingly satisfying taste and texture, making it an enjoyable way to get more vegetables into your diet. I love how the crisp of the celery compliments the crunch of the cauliflower and I cannot get enough of how the hint of salty bacon is set off perfectly by the mild sweetness of golden raisins. Mmmm, mmmm, delicious!
![](https://cdn.statically.io/img/mamadweeb.com/wp-content/uploads/2014/07/bacon-veggie-salad-recipe.jpg?quality=100&f=auto)
![](https://cdn.statically.io/img/mamadweeb.com/wp-content/uploads/2014/07/bacon-veggie-salad-recipe.jpg?quality=100&f=auto)
- 1 large head of broccoli
- 1 medium head of cauliflower
- 2-3 stalks of celery
- .5 to 1 pound of bacon (nitrate free)
- 1.5 cups golden raisins
- 1 cups organic mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon honey (optional)
- .5 teaspoon garlic powder
- .5 teaspoon salt
- .5 teaspoon black pepper
- Chop the tops of broccoli and cauliflower into bite-sized pieces. Chop the celery stalks into small pieces.
- Cut raw slices of bacon crossways into .5 inch slices and fry over medium heat, until browned and crispy.
- Stir together mayonnaise, vinegar, honey, garlic powder, salt and pepper.
- Combine vegetables, bacon and raisins in a large serving or storage dish.
- Pour over the mayonnaise dressing and mix until evenly coated. Add more mayonnaise, vinegar or salt to taste.
- Serve immediately or chill for up to 8 hours. If making ahead of time, you can prep the veggies, bacon and dressing but wait to pour over the dressing until the day of serving.
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