When my oldest son was born, a friend brought me this amazing creamy broccoli and cauliflower salad. It was so good that I’ve been making it ever since. This makes an amazing summer side dish and it’s one that you can prepare ahead of time because it only tastes better the longer it sits (just leave out the cheese and bacon if you aren’t serving it right away)

If you have kids who tend to be picky eaters, this is a great way to get some veggies in them because the dressing is nice and sweet and, let’s face it, kids will eat anything if you cover it in bacon and cheese.

Ingredients

• 1 head cauliflower, cut up
• 1 bunch broccoli, cut up
• 1 pkg. frozen peas, rinsed and thawed
• 1 c mozzarella cheese, grated
• 1 lb bacon, cook crisp and crumble

• 2 c mayonnaise
• ¼ med. Onion, chopped fine
• ¼ c sugar
• ¼ c parmesan cheese
• 2 t vinegar
• ¼ t salt

Preparation

Combine all the ingredients for the dressing and mix well. This tastes best if you can let it sit overnight first but if you are tight on time you can throw it together immediately.

Combine all the ingredients for the salad except for the cheese and bacon. Those two tend to get soggy if they sit for too long so I like to throw them in at the last minute.

Right before you are ready to serve, mix the salad ingredients with the dressing (go light on this if you want. I like it with about half the dressing then I save the rest so I have it on hand later). Top with the cheese and bacon.

Note: This tastes great the next day. Just leave out the cheese and bacon.

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