| | Directions | | Toss broccoli, cauliflower, cheese, onion and raisins. In small bowl combine mayo, sugar and vinegar. Pour over salad, toss to coat well. Cover and refrigerate 1 hour. Sprinkle with bacon and sunflower seeds and toss again. Yield 12-16 servings Note: This is a wonderful salad for the holidays, church dinners etc. and can be made up in advance. |
|
|
| Ingredients | | - |  | 5 cups broccoli florets |
| - | | 5 cups cauliflower florets |
| - | | 1 freshly grated, mild cheddar cheese (2 cup 8 ounce ) |
| - | | 2/3 cup chopped red onion |
| - | | 1/2 cup raisins |
| - | | 1 cup mayonnaise |
| - | | 1/2 cup sugar |
| - | | 2 tablespoons cider or red wine vinegar |
| - | | 6 bacon strips, cooked crispy and crumbled |
| - | | 1/4 cup sunflower seeds |
| |
| |
