Recipe of the Month

BROCCOLI AND CAULIFLOWER SALAD 
By Dorothy Zehnder

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Ingredients and Instructions:

5        cups broccoli, chopped (9 ounces)
5        cups cauliflower, chopped (9 ounces)
2        tablespoons green onions, chopped
2        tablespoons green peppers, diced
2        tablespoons celery, chopped
1/2     cup peas
1/2     cup fried bacon, crumbled
1/2     cup shredded cheddar cheese
1/4     cup white raisins

Dressing:                  
1/4     cup salad dressing, suggest Miracle Whip
3/4    cup mayonnaise (recommend Hellmann’s)
2½     tablespoons sugar
2        tablespoons vinegar
1         tablespoon rice vinegar
1/4     teaspoon Bavarian Inn All-Purpose Seasoning
1/8     teaspoon Bavarian Inn Cajun Seasoning
 
Put all chopped vegetables and peas, bacon, cheese and raisins in a large mixing bowl.  Combine all dressing ingredients in a small bowl.  Mix in dressing, little by little, to the vegetable mixture (all of the dressing may not be needed).  Stir to coat.  Let set in refrigerator 1 to 2 hours before serving for best results.

  

***Note from Dorothy – This is a great dish for a potluck meal.  I do it often and I almost always bring home an empty bowl.  It is so easy to assemble too.  

 

 

 

 

 

 

 

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