Friday, December 25, 2009

Broccoli Cauliflower Salad

12 ounces bacon, cooked crisp
1 head of broccoli, florets only (or 2 cups)
1 head of cauliflower, florets only (or 2 cups)
2 green onions or 1 small red onion
1 cup of mayonnaise
1/2 cup sugar to taste
1 tablespoon vinegar
1 cup of grapes (cut in half)
1 cup cashews (use pecans as alternative)

Cook bacon until crisp and break into small pieces. Cut vegetables into small florets and chop onion. Mix sugar, vinegar and mayonnaise to make salad dressing. Toss vegetables together with grapes and salad dressing. Marinate overnight. Before serving, stir in bacon and cashews.

Lower calorie alternative:
Substitute fat free mayo and Splenda

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