When I was a kid I hated vegetables. There, I said it out loud. I did. I was probably not that much out of the ordinary, but I existed on meat, bread and potatoes. Oh yeah, and sugar. Did I mention sugar? It’s a wonder I’m still alive.
But today, as an adult women who has lived the better part of half of her life, I am here to tell you…I like veggies. All kinds of veggies. Raw veggies, cooked veggies, common veggies, and some that are not so common. So there is hope for that picky little eater who sits at the dining room table with you. Hold that thought close.
Today, for my 365 easy recipes, is a vegetable salad. It’s one of my favorites because of the sweet and salty taste, and it is easy to make. I have taken this sunny vegetable salad to many occasions. I am often asked if I will share the recipe. I am sharing the recipe today with you.
Sunny Vegetable Salad
5 cups broccoli florets
5 cups cauliflowerets (is that even a word?)
2 cups (8 oz) shredded cheddar cheese
2/3 cup chopped onion
1/2 cup raisins
1 cup mayonaise
1/2 cup sugar
2 tablespoons cider or red wine vinegar
6 bacon strips, cooked and crumbled
1/4 cup sunflower seeds
In a large salad bowl, toss broccoli, cauliflower, cheese, onion and reaisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with the bacon and sunflower seeds before serving.
And there you have it, easy peasy. This vegetable salad really is easy to assemble and a tasty side dish to any meal.
As always, I have altered the recipe to fit the tastes of well…me!
I omitted the chopped onion and the raisins. I’m not a fan of raisins. I like the crunchyness of the veggies and the chewyness of the bacon. No raisins needed. But hey, don’t let me stop you. Put the raisins in if you want.
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