Tangy Broccoli Salad

• 1/2 cups Mayonnaise
• 1/2 cups Greek Style Plain Yogurt
• 1/2 cups Granulated Sugar
• 2 Tablespoons Apple Cider Vinegar
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Cracked Black Pepper
• 1 whole Head Broccoli (medium Sized)
• 1 whole Head Cauliflower (medium Sized)
• 2 whole Large Radishes, Quartered And Thinly Sliced
• 3 whole Green Onions, Thinly Sliced (white Part Only)
• 3 ounces, weight Cheddar, Cubed Into 1/4 To 1/2 Inch Cubes
• 1/4 cups Raisins
• 1/4 cups Roasted And Salted Sunflower Seeds
• 4 slices Center Cut Bacon, Cooked And Crumbled

1. In a large bowl, combine the mayo, yogurt, sugar, and vinegar. Add in the salt and pepper and whisk well to combine.
2. Wash the broccoli and cauliflower and divide into very small florets. THIS IS IMPORTANT, see note below!
3. Add the chopped vegetables to the dressing in the bowl. Sprinkle the cheese cubes, raisins, sunflower seeds, and crumbled bacon over the top. Toss to combine. Cover and refrigerate for at least 15 minutes to allow flavors to blend. Taste, and adjust salt and pepper.
4. Note: One of my pet peeves in a broccoli/cauliflower salad is when the veggies are not properly divided into small pieces. Instead of a nice forkful containing the proper ratio of vegetables/dressing/cheese/seeds/bacon, you are given one over-large floret to try and crunch through. Ahem. Please avoid this scenario and trim everything into proper little chunks. It may take a bit more time, but it's well well worth it!
5. I've added/subtracted different ingredients in my broccoli salads over the years, but this is the original version, and (in my opinion) still the very best. Classic and super satisfying!

mayonnaise, greek style plain yogurt, sugar, apple cider vinegar, kosher salt, freshly cracked black pepper, broccoli, cauliflower, green onions, weight cheddar, ubc, ubc, center

Taken from tastykitchen.com/recipes/salads/tangy-broccoli-salad/ (may not work)