Cauliflower Bacon Salad
The savory allure of bacon dances with the subtle crunch of fresh cauliflower and sweet, chewy cranberries in this Bacon Lover's Cauliflower Salad.
Servings: 8
Ingredients
- 8 cups cauliflower cut into small florets, one giant head or two small
- 12 ounces thick cut bacon cooked, drained, and chopped small
- ¾ cup dried cranberries or raisins
- ½ small red onion sliced thin and chopped small, about ⅓ cup
Dressing
- ½ cup mayonnaise
- 2 tablespoons warm bacon grease optional
- 1 tablespoon white sugar
- 1 tablespoon plain white vinegar
- ½ teaspoon kosher salt
Instructions
- If cooking the bacon in the oven, preheat to 425 degrees. Spread it out on a large baking tray covered in foil and place it in the cold oven as you preheat it. 18-22 minutes later it should be done. Keep a close eye on it towards the end.
- Chop or crumble the cooked bacon, and then add to a large mixing bowl with the cauliflower, cranberries or raisins, and red onions.
- In a small bowl or large glass measuring cup, combine the mayonnaise, bacon grease, sugar, vinegar, and salt. Whisk until smooth. Pour the dressing over the ingredients in the bowl and toss well to coat.
- Refrigerate until ready to serve. This will keep nicely for 2-3 days. Stir before serving.
Nutrition
Calories: 378kcal | Carbohydrates: 18g | Protein: 8g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 555mg | Potassium: 508mg | Fiber: 3g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 49mg | Calcium: 31mg | Iron: 1mg