Wash the fresh broccoli and cauliflower thoroughly under cold water and cut them into small, bite-sized florets.

In a large mixing bowl, combine the broccoli, cauliflower, chopped red onion, cooked bacon, and shredded cheddar cheese.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until silky smooth.

Pour the creamy dressing over the vegetable mixture and gently fold and toss until well coated.

Cover the bowl and refrigerate the salad for at least one hour to allow flavors to meld.

Just before serving, give the salad a good stir and transfer it to a serving bowl.