2 large broccoli crowns
1 medium head cauliflower
1 small red onion, sliced
1 pound bacon, cooked and crumbled
1 cup mayonnaise or salad dressing
3/4 cup sugar
6 tablespoons white or garlic vinegar (see note)
2 tablespoons hot sauce
1 cup grated longhorn or Cheddar cheese
Cut broccoli and cauliflower florets into bite-size pieces. In large bowl, combine broccoli, cauliflower, onion and bacon. Refrigerate until ready to serve.
Combine mayonnaise, sugar, vinegar and hot sauce in small bowl and beat until frothy. Or use a shaker container and shake until frothy.
Add grated cheese to the broccoli mixture and toss with dressing just before serving.
To make garlic vinegar, separate and peel the cloves from one head of garlic and put them in a 24-ounce bottle of white vinegar. Refrigerate for at least 24 hours to let the flavor infuse.
ChefJerrold
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
July 14, 2013
I wasn't going to take the time to do the garlic vinegar but I was glad I did. I think it really added a lot to the recipe. It's all very easy to put together and everyone liked it. I think it would also work with a combo of mayo and sour cream.
May 23, 2011
Love this salad it is a great summer salad for Bar B queing goes with everything