- 5 pounds broccoli, cut into florets
- 5 pounds cauliflower, cut into florets
- 1-2/3 cups thinly sliced green onions
- 6 cups mayonnaise
- 1/3 cup sugar
- 3 tablespoons vinegar
- 2-1/2 pounds sliced bacon, cooked and crumbled
- 1-1/2 pounds cheddar cheese, cubed
- In a large bowl, combine broccoli, cauliflower and onions. Combine mayonnaise, sugar and vinegar; pour over vegetables 1 hour before serving. Chill. Just before serving, add bacon and cheese; toss. Yield: 100 (1/2-cup) servings.
Originally published as Broccoli Cauliflower Salad in Taste of Home June/July 1996, p54
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