Saturday, April 21, 2012

Broccoli and Cauliflower Salad

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.



1 large head broccoli (use 2 heads of broccoli if small)
1 sm. head cauliflower
1 med. onion 
6-8 pieces bacon, fried crisp and crumbled
1/2 cup raisins (optional)
2 tbsp. white or white wine vinegar
½ cup chopped pecans or sunflower seeds 
½ cup sugar
1 ½ cups mayonnaise
½ cup shredded cheddar cheese 
Additional items if desired - 1 apple peeled and diced, 1 small bunch grapes cut in halves


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

Fry bacon until crisp (drain on paper towel). Dice onion. 
Mix together broccoli, cauliflower, onion, bacon, raisins and pecans (apples and grapes if using).

In a separate bowl mix together mayonnaise, vinegar, sugar. Pour over vegetables and mix well. 

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

Cook's note - If you want the bacon to be crispy, leave it out and add it just before serving.

Even better the next day!

Serves:  4-6



© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.ix all ingredients in a large sauce pan. Stir to combine and bring to a low boil over medium heat.