Tip #1 Chop the veggies and bacon into the same size. When you chop the broccoli florets, cauliflower florets and bacon into the same size you get the perfect mouthful. Cut the big vegetables into bit size pieces like the broccoli and cauliflower.

Tip #2 : Add cheese at the end. If you however are planning to make the salad a few days ahead, make the salad without the cheese or else the salad gets soggy. When it is time to serve, sprinkle the cheese or the cheese can be shredded

Tip #3 : If you make the salad a day in advance remember to include the almonds and bacon until it is time to serve.

Tip #4 : If you are not a fan of cauliflower then consider doubling the amount of broccoli

Tip #5 : If you want your broccoli & cauliflower to have a sweet and tangy flavor, add in some dried cranberries

Tip #6 : You can substitute radishes for rutabagas. Both have a zesty and spicy taste.

Tip #7 : Looking for less calories, then omit the sugar and use less cheese and bacon

Tip #8 : Do not use frozen and thawed cauliflower or broccoli. The thawed frozen vegetables won’t stay crisp in the dressing, instead they will get soggy. The best way to go are vegetables that are raw and fresh

Reminders

The dressing can be mixed up no more than two days in advanced and stored in the fridge

Store in an airtight container in the refrigerator for up to 4 days

Allow lots of time for the salad to chill in the fridge after assembling (at least 2 hours). It gets better as it sits resulting in the vegetables getting softer and flavors come together