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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Total Time:
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cauliflower-Broccoli Medley

Date Added: January 04, 2014
This is a great raw vegetable salad, and the saltiness of the bacon garnish is a perfect compliment to the other flavors. Appropriate at a picnic or a Thanksgiving dinner, this dish will be a big hit.

Ingredients:

1 Unit Cauliflower
1 Bunch Broccoli (up to 1)
2 Onions sliced and separated into rings
1/2 Cup Mayonnaise ;
1/3 Cup Vegetable Oil *
1/3 Cup Vinegar wine
1/4 Cup Sugar confectioner'
1/2 Teaspoon Salt to 1 ts
1/4 Teaspoon Pepper Bell,Large, Cut in strips
2 Slices Bacon cooked and crumbled
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Directions:

1. Wash cauliflower, and remove green leaves.

2. Separate the cauliflower into flowerets, slicing the large ones into bite-size pieces.

3. Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly.

4. Cut into bite-size pieces. Combine vegetables in a large bowl.

5. Combine remaining ingredients except bacon; add to vegetables, tossing gently.

6. Chill several hours or overnight. Garnish with bacon.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Natural Sweeteners, Beef, Vinegar, Onion allergies.
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