Cold Broccoli/Cauliflower Salad from her great-granddaughter Michelle has been added to Mom’s Recipe Box.

“Michelle’s Masterpiece” – Cold Broccoli/Cauliflower Salad

Eating healthy and living on a Gluten Free diet, I am always experimenting with fresh vegetables.

I volunteer to bring a salad to gatherings, not mentioning Broccoli/Cauliflower Salad. I love receiving compliments as people try it for the first time, everyone wants the recipe.

It’s easy to make, very healthy and very delicious . . .  I hope you enjoy it. – Michelle Larned

INGREDIENTS:

2 cups broccoli florets; 2 cups cauliflower florets; 8 slices bacon – fried crisp and crumbled; one half cup sunflower seeds; one half cup raisins; one half cup craisins; one half cup red onion – finely chopped.

SAUCE:

1 cup Hellmann’s mayonnaise; 2 T organic sugar; 3 T white vinegar

DIRECTIONS:

Toss together ingredients; whisk together sauce; pour sauce over ingredients and mix well. Cover and refrigerate for at least 2 hours before serving.

*Perfect crispy bacon: on a cookie sheet lined with aluminum foil, place bacon flat and bake at 375 degrees for 15 minutes.

Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection. – JB