Broccoli & Cauliflower Salad

Dressing Ingredients:

• 1 Cup of Mayonnaise
• 1/2 Cup Sugar
• 2 TBSP White Vinegar

Salad Ingredients:

• 4 Cups Broccoli (uncooked, bite size pieces)
• 4 Cups Cauliflower (uncooked, bite size pieces)
• 2 Cups Fine Shredded Cheddar Cheese
• 1/2 lb Bacon (cooked, broken bite size pieces)

Instructions:

Mix dressing ingredients and set aside in the refrigerator.

Add all salad ingredients into a large bowl and toss. Pour on salad before serving. 

Tips:

• Additions to your taste: craisins, hard boiled eggs, purple/red onion and/or sunflower seeds.
• Apple Cider Vinegar is a substitute for the White Vinegar. Know taste may differ with a apple flavor, sweet and tart.
• Broccoli is available year round but in season is considered April – October.
• Cauliflower is available year round but in season is considered March – December.
• Due to lowest sodium levels we personally prefer the Imported Dietz & Watson Bacon. Compared to others Dietz & Watson Bacon is only 170mg/7% sodium.
• Good pot luck side dish. Personally use and serve in a Pampered Chef Insulated Serving Bowls. Otherwise, discard after 2 hours at room temperature.
• Great use with leftover bacon.
• Leftovers last up to 4 days.
• Only add dressing to portions ready to be served.
• Personally prefer and make with the fine Sargento Shredded Nacho & Taco Natural Cheese with Authentic Seasonings.
• Personally prefer and use Hellmann’s mayonnaise.
• Precut the broccoli and cauliflower stored refrigerated in a FoodSaver vacuum container until ready to use for best freshness. 
• You may decrease the sugar if necessary.
• You may substitute fresh cooked bacon with a 20 oz bag of Hormel Real Crumbled Bacon. Avoid using the 3 oz jar of crumbled bacon.