Combine vegetables and 1/3 cup bacon in large bowl.
Mix dressing, sugar, vinegar and hot sauce until blended. Add to vegetable mixture; mix lightly.
Refrigerate 1 hour. Sprinkle with remaining bacon just before serving.
Omit cauliflower. Prepare using 6 cups small broccoli florets.
Add 1/2 cup dried cranberries to salad before refrigerating as directed.
Crunchy carrots, high in vitamin A, team up with broccoli to provide vitamin C in this tangy vegetable salad.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.