Amish Broccoli Cauliflower Salad
The satisfying crunch of raw broccoli and cauliflower tossed with a creamy dressing, creates a simple side dish recipe that is quick and easy to make and just the thing to serve at barbecues, cookouts and potlucks.
Amish Broccoli Cauliflower Salad
1 head broccoli florets (cut into bite size pieces, about 5 cups) 1/2 head cauliflower (cut into bite size pieces, about 3 cups) 1/3 cup chopped green onions (3 - 4 onions, white and green parts) 8 slices bacon (cooked and crumbled) 4 ounces cheddar cheese (shredded, about 1 cup) 2/3 cup mayonnaise 2/3 cup sour cream 3 tablespoons sugar 1 tablespoon white wine vinegar or rice vinegar salt (to taste) pepper (to taste)
-Combine the broccoli, cauliflower, green onions, bacon and cheese in a large bowl.
In a separate smaller bowl, add the mayonnaise, sour cream, vinegar and sugar. Season to taste with salt and pepper.
-Add the dressing to the vegetables and toss to combine.
-Transfer the salad to a serving dish. Top with extra or reserved bacon and cheese, if desired. You can also add fresh parsley, chives or green onions. Serves 8 - 10
PERSNICKETY NOTES:
*You can reserve some of the bacon and cheese to use as garnish, or add parsley or slices of green onion to top it off.
*Store leftovers in an airtight container in the refrigerator. Use within 2 days for best results.
Chop broccoli and cauliflower into bite-sized pieces.
Combine mayonnaise, sour cream and other ingredients to make the dressing.
Add the dressing, bacon and cheese to the vegetables then toss with the dressing. Let chill for at least 30 minutes before serving.
Garnish with green onion or chopped parsley. Serve chilled or just at room temperature for best flavor.
