Sunday, April 24, 2011

Happy Easter

Grandpa went out to help Melissa since she couldn't find her eggs,--- Jaime and I hid them in harder places since she didn't come out with us. We should have told Grandpa because he thought he was getting forgetful, since he hid them.

I've been making this salad for the last eight years or more. I also made a Spinach, strawberry almond salad. Jim's parent provided ham and Grandma's famous potato casserole and all the other fixings.

Broccoli-Cauliflower Salad

4 cups small cauliflower florets
3 cups small broccoli florets
4 green onions, thinly sliced
3/4 cup radishes
1/2 cup shredded carrot
1 cup Mayo or Miracle Whip
2 Tbsp. sugar
1 Tbsp. lemon juice
2 tsp. prepared horseradish
1/2 tsp. salt
1/2 tsp black pepper
***** I have never made it with the bacon but the original recipe calls for 6 slices crisp and crumbled

In a large bowl, layer cauliflower, broccoli, green onions, radishes and carrot; set aside.
In a meduim bowl, stir together mayo/miracle whip, sugar, lemon juice, horseradish, salt and pepper, spread over vegetables. If using bacon sprinkle it over the top. Cover and chill in the fridge for at least 4 hours or up to 24 hours. Stir to coat before serving. Makes 8-10 servings.

Hometown Cooking magazine-- April 2002

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