Saturday, April 21, 2012

Broccoli and Cauliflower Salad

Yum

This Broccoli and Cauliflower Salad is simple to makes and keeps very well for several days in your refrigerator.  We love to have this during the warmer summer months and often serve it as the side dish to grilled meats.

Ingredients

1 large head broccoli (use 2 heads of broccoli if small)
1 sm. head cauliflower
1 med. onion (I like to use a purple onion)
6-8 pieces bacon, fried crisp and crumbled
2 sm. pkg. raisins (optional – about ½ cup)
2 tbsp. vinegar (I used white wine vinegar)
½ cup chopped pecans (or use sunflower seeds if desired)
½ cup sugar
1 ½ cups mayonnaise
½ cup shredded cheddar cheese (or more to taste)
Optional - 1 apple peeled and diced, 1 small bunch grapes cut in halves

Method

Break up broccoli and cauliflower into bite size pieces (use florettes only). 

Fry bacon until crisp (drain on paper towel). Dice onion. 

Mix together broccoli, cauliflower, onion, bacon, raisins and pecans. 

In a separate bowl mix together mayonnaise, vinegar, sugar. Pour over vegetables and mix well. Even better the next day!

Stir gently before serving and top with shredded cheddar cheese; serve with slotted spoon. 

Cook's note - You can also keep the bacon out and add it just before serving.

Serves:  4-6

Enjoy,
Mary


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