1 head broccoli
1/2 head cauliflower
2 roma tomatoes, diced
1/2 red onion, peeled and thinly sliced
8 ounces spoonable ranch dressing
Cook bacon until crispy in a small skillet over medium heat, about 5 minutes. Remove, drain, and crumble. Trim broccoli and cauliflower, keeping only the florets. Combine in a large mixing bowl with tomato, onion, bacon and salad dressing; toss well. Refrigerate for 1 hour before serving.