Fresh Veggie Salad

This recipe was originally featured on the Kansas Women Bloggers page.

     With summer already here in Kansas, it’s time to pull out all of the cool, quick recipes we have! It’s the time for salads, deviled eggs, sandwiches, wraps, and anything else that won’t require the oven much and will help to keep the kitchen under 100 degrees.

     So, in light of the fact that it’s hot out, here’s a salad recipe that you can whip up, feed a delighted crowd, and in the end, you’ll still have a fairly cool kitchen. The cauliflower and broccoli give the salad its crunch, while the onions and bacon add some flavor To pull it all together is a simple, three-ingredient dressing. It’s become my favorite salad; maybe it’ll be yours too! (I recommend cooking the bacon the evening before making the salad, that way the bacon is cooked and you won't need to turn the oven on throughout the hot afternoon!)

You'll need:

2 heads broccoli
1 head cauliflower
3/4 cup red onion, chopped
3/4 cup carrots, grated
1 1/2 cup mayonnaise
6 Tbsp sugar
4 Tbsp Parmesan cheese, grated
10 bacon strips, cooked and crumbled

Start with your bacon. Cook according to package instructions or at 350* for 30 - 40 minutes. 

Wash the broccoli.

Cut the stalk off the broccoli.

And then break it into small chunks.

Now, some people like to leave their broccoli about the same size as small trees (no offense intended if you like your chunks large!) but I prefer mine about as small as you can make them. So, if you like, you can break them apart into even smaller pieces then before.

Then comes the cauliflower…. 

Break it into chunks…

And then break the chunks into tiny little pieces… Just like with the broccoli. 

So by now, the bacon should be about done! Pull it out. You want it to still have some life left in it (by this I mean it's not burnt to a crisp!!) but it needs to be fully cooked. Lay the bacon strips on a paper towel to drain.

After all of this, you'll want to shred and add the carrots.

And then chop the red onion and add it too!

Stir this all together and set aside.

In a separate bowl, mix together the mayo, sugar, and Parmesan cheese.

Stir this into the salad. You can go ahead, add the bacon, and then serve the salad, or you can refrigerate the salad until ready to serve.

Crumble the bacon and then add it to the salad right before serving. 

At this point, you've used the oven once, but the kitchen should be fairly cool still! 

Enjoy!

Ashleigh

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Fresh Veggie Salad

(prairiegalcookin.blogspot.com)

This recipe was originally featured on the Kansas Women Bloggers page.

     With summer already here in Kansas, it’s time to pull out all of the cool, quick recipes we have! It’s the time for salads, deviled eggs, sandwiches, wraps, and anything else that won’t require the oven and will help to keep the kitchen under 100 degrees.

     So, in light of the fact that it’s hot out, here’s a salad recipe that you can whip up, feed a delighted crowd, and in the end, you’ll still have a fairly cool kitchen. The cauliflower and broccoli give the salad its crunch, while the onions and bacon add some flavor. To pull it all together is a simple, three-ingredient dressing. It’s become my favorite salad; maybe it’ll be yours too!

You'll need:

2 heads broccoli

1 head cauliflower
3/4 cup red onion, chopped
3/4 cup carrots, grated
1 1/2 cup mayonnaise
6 Tbsp sugar
4 Tbsp Parmesan cheese, grated
10 bacon strips, cooked and crumbled

- Start by cooking the bacon either using the package instructions or cooking it at 350* for 30 - 40 minutes. Once it's cooked, lay it on a paper towel to drain some of the oil off. After that, crumble it and set it aside.

- Wash the broccoli and cauliflower, break them into tiny pieces, and toss into a bowl.

- Then, chop the onion and grate the carrots. Toss those into the bowl and stir. Set aside.

- In a separate bowl, combine the mayo, sugar, and Parmesan cheese. Stir together well and then mix into the large bowl of veggies.

- At this point, you can either refrigerate the salad until serving, or, if serving right away, stir in the crumbled bacon and serve.

Enjoy!