Cindy Dixon loves to have many salads for Thanksgiving.
She inspires me. So I want incorporate these salads into Thanksgiving and Christmas.
Cauliflower And Broccoli Salad- Valentina's Corner
1/2 pack bacon, chopped & cooked (8 oz)
3 cups raw cauliflower, small florets
3 cups raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/4 cup sunflower seeds
1/3 cup craisins (dried cranberries)
3 cups raw cauliflower, small florets
3 cups raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/4 cup sunflower seeds
1/3 cup craisins (dried cranberries)
Instructions
Cook bacon pieces, set onto a paper towel to cool.
Cut broccoli and cauliflower into small florets. Finely chop onion
Cook bacon pieces, set onto a paper towel to cool.
Cut broccoli and cauliflower into small florets. Finely chop onion
Prepare the homemade salad dressing. Combine the mayo, sugar, and vinegar.
In a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries, bacon and red onion. Add dressing. Combine well and enjoy!
In a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries, bacon and red onion. Add dressing. Combine well and enjoy!
Cabbage Salad
A bag of cabbage salad (or shred cabbage, carrots, kale)
1 Bag of dry Ramen Crushed up (uncooked)
Slivered almonds
Dressing-
2 T vinegar
1/4c oil
2 T sugar
1 packet of Ramen Seasoning (oriental)
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