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Sunny Vegetable Salad

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This is the type of dish I never make for my own family but always bring to (or find at) a potluck and can never get enough of.  I brought it to a Church potluck last weekend only to find that Teri, our preacher’s wife, brought the same exact thing! Great minds think alike. :)

Sunny Vegetable Salad
Recipe from Char Holm, Taste of Home Magazine
“A terrific mixture of crisp, chewy, fresh and sweet ingredients makes this salad taste as good as it looks. A nutritious vegetable like broccoli is a lot more palatable ‘dressed up’ this way. -Char Holm, Goodhue, Minnesota”


5 cups broccoli florets
5 cups cauliflowerets
2 cups shredded Cheddar cheese
2/3 cup chopped onion
1/2 cup raisins
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider or red wine vinegar
6 bacon strips, cooked and crumbled
1/4 cup sunflower kernels

In a large salad bowl, toss broccoli, cauliflower, cheese, onion and raisins. 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.


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

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  1. Pingback: Incredible 2-Hour Turkey & Other Thanksgiving Ideas « Recipe Rhapsody

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