Broccoli-Cauliflower Salad with Dried Cranberries and Pistachios

This was a new item on our traditional Thanksgiving Menu list and I have a feeling that it will be requested in the future. I used pumpkin seeds instead of pistachios, but feel free to choose whichever you want to use. I would think pecans or walnuts would be great as well.

6 bacon slices

1 cup mayonnaise

1/4 cup sugar

2 T. red wine vinegar

1/2 t. salt

1/4 t. pepper

3 cups coarsely chopped broccoli florets

2 cups coarsely chopped cauliflower

1 cup sweetened dried cranberries (I used Craisins)

1/2 cup chopped pistachos (I used 1/4 cup pumpkin seeds)

Cook bacon in a large skillet over medium high heat 6 - 7 minutes or until crisp. Remove bacon and drain on paper towels. Crumble bacon.

Meanwhile, combine mayonnaise and next four ingredients in a large bowl, stirring until well blended. Add bacon, broccoli, and remaining ingredients. Toss until vegetables are coated.

from 2010 Christmas with Southern Living