Well, that was one terrible ole’ football game last Sunday. As a family we had a good time ‘eating’ our way through the afternoon. I stumbled onto a great sale on broccoli and decided we needed to have this broccoli salad in our celebration.
So much for the celebration, but the salad was delish. We also dined on beef and turkey bruschetta’s and pizza.
I couldn’t believe how long it had been since I prepared this recipe. It was originally written for cauliflower and broccoli. When my 21 year old son was around 3-4 years of age we took this salad with us, on many road-trips. He would get so engrossed in having a good time he wouldn’t eat. Then we would return to the motel room and he would be starving. We were always ready with the salad and a little turkey sandwich. As the years have passed I just haven’t made this recipe very much. I don’t think it was because of the bacon, probably more for the richness of the dressing. Also; I must be honest, it does take a while to get all the broccoli chopped so fine!
You’ll find the salad well liked, ‘especially’ because of the bacon. It goes quite a long ways, in fact I may have made a double batch today. It does hold nicely for a few days in refrigerator.
Different versions for the broccoli salad? This recipe doesn’t say anything about sunflower seeds, but I have had them in other versions. I’ve also experienced cashews and raisins in the salad. When you think about it, this really isn’t much different than the old-fashioned pea salad. It’s the same concept basically.
I know one thing, I’ve got my lunch ready for a couple of days this week. Add a little chicken or small sandwich and you’ve got it made.
As we look ahead Valentine’s Day is at our doorstep. I put a few pieces of décor out this weekend. Then I started thinking about our Valentine dinner. For some reason crepes are coming to mind. That may be the chosen entrée, who knows.
Of course, a good steak could always twist my arm. The weather and agenda will rule on that one.
Tonight as I type I’m thinking a great deal about my cooking foundation, and how very grateful I am for my upbringing and a mother who enjoyed cooking for her family. Gathering at the table means so very much.
Alrighty, it’s time to get this recipe set and off to the editors. Enjoy your week, be jubilant about your work, and look for the good in others and your life will be blessed. Simply yours, The Covered Dish www.thecovereddish.com
Broccoli and Cauliflower Salad
1 head of broccoli, chopped small
1 head of cauliflower, chopped small
1 (8-12 oz.) package shredded cheddar cheese
1 pound bacon, fried and crumbled
1 bunch of green onions, chopped fine
Dressing
3/4 cup salad dressing of choice
3 tablespoons sugar
3 tablespoons white vinegar
Combine all salad ingredients, mixing well. Whisk the dressing ingredients together, the mixture should be creamy. Pour dressing over ingredients, stirring to blend; refrigerate.
