Wednesday, June 11, 2014

Sally's Sunny Vegetable Salad

This recipe comes from one of my favorite book series authors, Joanne Fluke.  I made this salad for an outdoor dinner we had with some friends that stopped in from out of town.  It was very successful.  Everyone really enjoyed this salad.  Kudos to Joanne Fluke!

by Joanne Fluke

5 cups chopped broccoli florets
5 cups chopped cauliflower florets
2 cups shredded cheddar cheese (sharp)
½ cup golden raisins or dried cranberries
2/3 cup chopped green onions (scallions)

½ cup white granulated sugar
1 cup mayonnaise
2 Tablespoons red wine or raspberry vinegar

6 strips bacon, cooked and crumbled (or ½ cup bacon bits)
¼ cup shelled, salted and toasted sunflower seeds

Chop the broccoli and cauliflower florets into tiny bite-sized pieces.

Combine the broccoli and cauliflower in a large salad bowl.  Add the shredded cheese and mix it with your fingers.

Mix in the raisins or cranberries and the scallions.

In a small bowl, combine the sugar, mayonnaise and vinegar.  Mix it with a rubber spatula or a whisk until it is smooth.

Pour the dressing you just mixed over the top of the salad.  Toss it or stir it with a spoon or spatula until the vegetables are coated with the dressing.  Cover the bowl with plastic wrap and refrigerate for 2 or more hours until ready to serve. 

Sprinkle bacon bits on top.

Sprinkle with sunflower seeds on top of that.

Yield: 12 to 16 servings