Broccoli/Cauliflower Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
Meet the Cook: This salad has been to as many family gatherings as I have! It holds well...and leftovers are still tasty a day later. When I'm not trying out new recipes, I enjoy crafts and being an at-home mom to our nine children, ages 5 months to 17 years. -Linda Kangas, Outlook, Saskatchewan Ingredients:
1 medium head cauliflower, broken into florets (about 7-1/2 cups) |
1 medium bunch broccoli, cut into florets (about 4 cups) |
2 cups seedless red grapes |
6 green onions with tops, sliced |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
2 cups mayonnaise |
1/4 cup grated parmesan cheese |
2 tablespoons sugar |
2 tablespoons white vinegar |
1/2 to 1 pound sliced bacon, cooked and crumbled |
leaf lettuce |
additional red grapes, optional |
Directions:
1. In a large bowl, combine the cauliflower, broccoli, grapes, onions and mozzarella cheese. Combine the mayonnaise, Parmesan cheese, sugar and vinegar; pour over vegetable mixture and toss to coat.
2. Cover and refrigerate for at least 2 hours. Just before serving, stir in bacon. Transfer to a lettuce-lined bowl. Garnish with grapes if desired. Yield: 15-20 servings.
|
|