Broccoli, cauliflower and peas combine nicely in this crunchy salad from Sheila Weis of Marshfield, Wisconsin. The slightly sweet dressing and zesty bacon bits meld well with the veggies and make a delicious side dish for any meal.
Recommended: Fresh, Balanced & Filling No-Cook Summer Dinners
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup cauliflowerets
- 1/2 cup broccoli florets
- 1/4 cup frozen peas, thawed
- 1 green onion, thinly sliced
- 1 bacon strip, cooked and crumbled
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 3/4 teaspoon sugar
- 1/4 teaspoon vinegar
- 1/4 teaspoon garlic salt
- Dash salt
- In a bowl, combine the cauliflower, broccoli, peas, onion and bacon. In a small bowl, combine the dressing ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate until serving. Yield: 2 servings.
Originally published as Green and White Salad in Country Woman May/June 2003, p36