By Ashleigh Hett of Prairie Gal Cookin
With summer already here in Kansas, it’s time to pull out all of the cool, quick recipes we have! It’s the time for salads, deviled eggs, sandwiches, wraps, and anything else that won’t require the oven and will help to keep the kitchen under 100 degrees.
So, in light of the fact that it’s hot out, here’s a salad recipe that you can whip up, feed a delighted crowd, and in the end, you’ll still have a fairly cool kitchen. The cauliflower and broccoli give the salad its crunch, while the onions and bacon add some flavor. To pull it all together is a simple, three-ingredient dressing. It’s become my favorite salad; maybe it’ll be yours too!
Fresh Veggie Salad
2 heads broccoli
1 head cauliflower
3/4 cup red onion, chopped
3/4 cup carrots, grated
1 1/2 cup mayonnaise
6 Tbsp sugar
4 Tbsp Parmesan cheese, grated
10 bacon strips, cooked and crumbled
- Start by washing the broccoli and cauliflower.
- Then, in a large bowl, break apart the broccoli and cauliflower into tiny pieces.
- Stir together and add to it the chopped red onion and grated carrots.
- In a separate bowl, combine the mayo, sugar, and Parmesan cheese. Mix well and pour into the bowl of veggies.
- Once the veggies have been tossed together in the light dressing, you can refrigerate for a while before serving, or crumble the bacon right into the salad and serve immediately. (Be sure to add the bacon right before you serve the salad or it will turn mushy.)
Hi y’all! I’m Ashleigh, the gal behind the blog Prairie Gal Cookin. I live on a farm in Central Kansas where we have an assortment of different animals; mostly different poultry varieties. In my spare time, I blog about everything from life in this zoo to DIY crafts and step-by-step recipes. You can also follow me via social media on Pinterest, Facebook, and Google+