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Prep 30 mins
Cook 0 mins
This makes a BIG salad, but can easily be cut in half. It's good for pot-lucks and as a luncheon dish, as well as a side dish to go with grilled chicken or fish. I've always wanted to add raisins to this, but never have. If you try it with raisins, let me know how it turned out.
- 1 head cauliflower
- 1 bunch broccoli, approximately the same amount of broccoli florets as cauliflower florets
- 1⁄2 cup chopped celery
- 1 (10 ounce) bagfrozen tiny peas
- 1 lb thick sliced bacon
- 2 cups mayonnaise (I use Best Foods)
- 1⁄4 cup sugar or 1⁄4 cup Splenda sugar substitute
- 2 teaspoons rice vinegar
- 1⁄4 cup grated parmesan cheese (the kind that comes pre-grated in the "can" at the grocery store)
- 1⁄2 cup finely chopped green onion, green and white parts
- Cut bacon into cross-wise slices approximately 1/4 inch wide.
- Fry bacon just until crisp, remove from heat and drain.
- Set bacon aside (and don't let the cats get at it!).
- Cut cauliflower and broccoli florets into small, bite-sized pieces. (You can use the smaller broccoli stems, too, but not the big tough stems.).
- In a large bowl, mix cauliflower and broccoli with the chopped celery.
- In a medium bowl, mix together the mayonnaise, sugar, vinegar and paramesan cheese to make the dressing.
- When ready to serve the salad, mix the dressing into the broccoli/cauliflower mixture.
- Add bacon and frozen peas and serve.