Ingredients

1 head broccoli, cut into bite-sized florets
1 head cauliflower, cut into bite-sized florets
5-10 strips nitrite-free bacon*, cooked according to package directions and cut into small slices
1/4-1/2 cup red onion, diced

1/2 cup mayonnaise (I used homemade mayo made with vegetable oil**)
1 tbsp red wine vinegar
3 tbsp raw honey (or sweetener of choice)
salt and pepper to taste

Method

1. Add all ingredients into a mixing or serving bowl and stir to combine. You may choose to combine the dressing ingredients together first for easier mixing, or do it all at once to save on washing up.
2. Refrigerate until ready to serve. You can serve immediately, but this is typically best made an hour or two ahead of serving, and holds up great as leftovers, since the broccoli and cauliflower are quite hardy of vegetables.

Notes:

1. *The amount of bacon will depend on the type of bacon you use (i.e. how big the slices are) and how you cook it. Use the amount to your preference – if you have cooked extra bacon, you can always freeze it for later use!
   *I now use Maple Leaf Natural bacon, as it is less expensive and more convenient than heading to my local natural foods store to pick some up.
2. **If using homemade mayo, I like to substitute the olive oil for vegetable oil because this flavour is more classic to this family recipe. I also omit the optional dijon mustard.
3. I use raw honey as the sweetener for my recipe, as it does not change the flavour profile of this family recipe, which typically uses white sugar. Raw cane sugar would also be a great substitute, though I would recommend making the dressing separately before mixing in.
4. This recipe can easily be made vegan by substituting the bacon for raw pumpkin and sunflower seeds, honey for a vegan sweetener of choice, and the mayonnaise for vegenaise or a homemade vegan mayo.