4 c. broccoli floretts
4 c. cauliflower
1/2 c. chopped red onion
1/2 c. raisins
1/2 c. chopped pecans
4 tbsp. bacon bits or 12 slices fried bacon
40 chopped olives

DRESSING:

1 c. mayonnaise
3 tbsp. red wine vinegar or apple cider vinegar
1/2 c. sugar

Combine and mix well. Refrigerate overnight. Pour over salad when ready to serve.