cauliflower salad

A Dozen Summer Salads

Pink and Purple Potato Salad

If you are looking for a salad for the holiday weekend – or any time  – I think you will find one here that you and your family will enjoy.

Between cookouts and picnics, it seems there is always a need for more salads. Maybe, something you haven’t made before. And of course, a recipe that the family will like.

These are some of my favorite salads. Some are pretty traditional. Others are a little different. I am sure you will find one that is just right for your family and friends.

Purple and Pink Salad

1 lb. purple potatoes

1 lb. red onions

1 c. apple cider vinegar

1/2 c. sugar

1/4 c. water

salt and pepper to taste

1 t. celery seed

1/4 c. oil

Bake potatoes until tender. I used the microwave and it took about 7 minutes, but you can bake in a conventional oven, too. While potatoes are baking, peel, then slice onions thin and place in a saucepan with the rest of the ingredients, except the oil. Bring to a boil, then simmer for about 5-8 minutes until onions are just tender. Some of the liquid will cook off. Peel and cube potatoes and place in a bowl. Drizzle with the oil. Add the onion mixture and stir gently. Adjust seasonings, if needed. Chill. Serves 4.

Curry Cauliflower Salad

1 head cauliflower, cooked
½ c. chopped green onions
¾ c. mayo – or less or more depending in the size of the head of cauliflower
1 T. curry powder- or to taste
1 t. hot sauce, or to taste
Salt and pepper to taste
1 c. peanuts

First break the cauliflower into florets. Cook the cauliflower any way you like. I steamed mine for about 5 minutes. You could roast it, or sauté it in a little oil. You want it tender, but still a little crisp. Don’t cook it to mush. I would also advise against boiling it, as it gets too wet. Once the cauliflower is cooked, let it cool down before proceeding. Combine the cauliflower with the green onions, the mayo and seasonings. It was hard to be exact because your head of cauliflower might be bigger or smaller than mine. I could have said 5 cups of cooked cauliflower- but would that really help? Then you’d have leftover cooked cauliflower. Or perhaps not enough. So add a little more mayo, if needed, and adjust the seasonings to suit your taste and the amount of cauliflower you have. Chill and toss the peanuts in closer to serving time. They are fine, even when in the salad for a while, but the peanuts crunchier when first put in.

Curry Cauliflower Salad

Curry Cauliflower Salad

Succotash Salad

Succotash Salad

Cauliflower and Broccoli Salad

Cauliflower and Broccoli Salad

Sweet Potato Salad

Sweet Potato Salad

Multi Bean Salad

Multi Bean Salad

Cucumber and Carrot Salad

Cucumber and Carrot Salad

Pesto Potato Salad

Pesto Potato Salad

Artichoke and Edamame Salad

Artichoke and Edamame Salad

Cucumber and Carrot Salad

This refreshing salad combines carrots and cucumbers in a simple dressing. So easy and fast. Perfect side for your picnic or barbecue.

4 cucumbers, peeled, leaving strips of skin

1 c. coarsely shredded carrots

1 c. thin sliced sweet onion

1/3 c. vinegar- I like cider vinegar in this dish

2 T. Balsamic vinegar

¼ c. oil

1 T. sugar

1 ½ t. salt

Fresh ground pepper

Slice cucumbers. Combine vegetables in bowl. Combine dressing ingredients and pour over the vegetables, tossing to coat well. Chill at least 1 hour before serving, Spoon over lettuce, if desired. Serves 4-6.

Cornbread Salad

 A little different- people always seem to like this salad. A nice way to use up stale cornbread, too. ?

4 c. crumbled cornbread or corn muffins

1 c. shredded mild cheese

1 sweet red pepper seeded and diced

1 c. diced celery

½ c. diced green onion

4 hard-cooked eggs, peeled and chopped

¼ c. chopped parsley

1-1 ½ c. mayonnaise or salad dressing, sometimes I use potato salad dressing or even slaw dressing

2 c. diced fresh tomatoes

1 c. toasted pecans

paprika for sprinkling on the top, optional

Place cornbread and next 6 ingredients in a medium bowl. Stir in dressing until desired moistness is achieved. Chill and stir in tomato and nut just before serving. Sprinkle with paprika if you like. Serves 6.

Note: You can add whole kernel corn also if you like.

Sweet Potato Salad

A nice twist on potato salad.

3 large sweet potatoes

2 c. corn kernels, fresh off the cob preferred but frozen is O.K.

2 ribs celery, sliced

1 sweet onion, diced

1 c. sweet pepper, seeded and chopped

2-3 T. fresh parsley

1/3 c. oil

1 t. Dijon mustard

3 T. apple cider vinegar

1 T. lemon juice

1 clove garlic, minced

Salt and pepper to taste

½ c. cashews

In medium saucepan boil or steam potatoes until tender, about 20-25 minutes. Remove with slotted spoon and place in a large bowl of ice water. Add corn to saucepan and cook until just tender about 2-3 minutes. Drain corn and add to ice water with the potatoes. Once the vegetables have cooled down drain them and peel and cut the potatoes into bite-sized pieces. Place potatoes and corn in a mixing bowl with remaining vegetables. Combine remaining ingredients, except cashews, in a jar with a tight-fitting lid and shake well before pouring over the sweet potato mixture. Toss to blend and chill until ready to serve. Add cashews just before serving. Serves 6.

Multi- Bean Salad

1 lb. cooked green beans, sliced

1 can lima beans, rinsed and drained

1 can dark red kidney beans, rinsed and drained

1 can garbanzo beans, rinsed and drained

1 medium sweet onion, chopped

1/2 c. chopped fresh parsley

1 c. apple cider vinegar

1/4 c. sugar

1/4 c. oil

2 T. Italian seasoning- or whatever herb blend you like

1 T. hot sauce, or to taste

Salt and pepper to taste

Combine beans with onions and parsley in a medium bowl. Combine remaining ingredients in a small bowl and pour over the bean mixture. Stir well and chill a couple of hours before serving. Serves 8.

Pesto Potato Salad

2 lbs. Boiling potatoes, cut into bite sized pieces
1 c. basil leaves
3 T. pine nuts, walnuts or pecans
3 T. olive oil
2 garlic cloves, minced
1/3 c. Parmesan cheese
Salt to taste

Cook potatoes until tender. Cool. In blender combine remaining ingredients, except 1 tablespoon of the nuts. Pour blended mixture over potatoes and sprinkle with the reserved nuts. Chill. Serves 6-8.

Just in Thyme Potato Salad

2 lbs. boiling potatoes, cut into bite sized pieces*
½ c. olive oil
¼ c. red wine vinegar
1 T. fresh lemon juice
2 t. fresh thyme leaves
Salt and pepper to taste

Cook potatoes until tender. Drain and toss with the rest of the ingredients and serve right away or chill to serve later. Serves 6-8.

* You can really use any potato you like. I often bake the potatoes whole and then peel and cut up. Cook them any way you prefer.

Mustard Potato Salad

4 lbs. potatoes- I used Klondike Rose and I did not peel them

4 hard cooked eggs, peeled and chopped

1 sweet pepper, seeded and chopped

1 c. mayo- maybe a little less

1/4 c. prepared mustard

salt and pepper to taste

dash of hot sauce

Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.

Artichoke and Edamame Salad

1 lb. edamame  (fresh soybeans)*

1 can artichoke hearts, drained and chopped

2 c. cooked corn

1 c. chopped sweet onion

1/3 c. olive oil

1/2 c. cider vinegar

1 t. sugar, optional

fresh chopped parsley

fresh chopped basil

salt and pepper to taste

To prepare edamame steam them, in their pods, until tender, about 8 minutes. Place in cold water. Once cool enough to handle slip the edamame out of their pods. Discard pods and place edamame into a mixing bowl.  Add remaining ingredients and stir to mix well. Chill until ready to serve. Serves 4-6.

* A lot of stores have them in the freezer section. They are in the pods. The pods are not edible. If you don’t have edamame you can substitute fresh lima beans.

Cauliflower and Broccoli Salad

1 small head cauliflower, trimmed and broken into bite- sized pieces

2 broccoli crowns, cut into bite- sized pieces

1 sweet pepper, seeded and chopped

1 c. shredded cheese- I used a sharp cheddar

8- 10 slices of bacon, cooked and chopped

1/2 cup of mayo – or more according to your taste

salt and pepper to taste

Steam the cauliflower and broccoli until just tender/crisp. About 5 minutes in a microwave steamer, 6 minutes in a conventional steamer. Place in a bowl to cool down then combine with remaining ingredients and stir to combine well. Adjust seasonings, if needed. Serves 6-8.

Smoky Succotash Salad

1 lb. lima beans, cooked and cooled

4 c. corn off the cob, cooked and cooled

1 sweet pepper, seeded and chopped

1-2 c. cooked ham, diced

Dressing:

2/3 c. sour cream

3 T. apple cider vinegar

2 T. sugar

1 t. grated ginger

1 t. hot sauce, or to taste

salt and pepper to taste

Combine veggies with the ham in medium bowl. In small bowl stir together dressing ingredients until smooth and toss with the veggie mixture. Chill until ready to serve. Serves 6.

A Dozen Summer Salads

Pink and Purple Potato Salad

If you are looking for a salad for the holiday weekend – or any time  – I think you will find one here that you and your family will enjoy.

Between cookouts and picnics, it seems there is always a need for more salads. Maybe, something you haven’t made before. And of course, a recipe that the family will like.

These are some of my favorite salads. Some are pretty traditional. Others are a little different. I am sure you will find one that is just right for your family and friends.

Purple and Pink Salad

1 lb. purple potatoes

1 lb. red onions

1 c. apple cider vinegar

1/2 c. sugar

1/4 c. water

salt and pepper to taste

1 t. celery seed

1/4 c. oil

Bake potatoes until tender. I used the microwave and it took about 7 minutes, but you can bake in a conventional oven, too. While potatoes are baking, peel, then slice onions thin and place in a saucepan with the rest of the ingredients, except the oil. Bring to a boil, then simmer for about 5-8 minutes until onions are just tender. Some of the liquid will cook off. Peel and cube potatoes and place in a bowl. Drizzle with the oil. Add the onion mixture and stir gently. Adjust seasonings, if needed. Chill. Serves 4.

Curry Cauliflower Salad

1 head cauliflower, cooked
½ c. chopped green onions
¾ c. mayo – or less or more depending in the size of the head of cauliflower
1 T. curry powder- or to taste
1 t. hot sauce, or to taste
Salt and pepper to taste
1 c. peanuts

First break the cauliflower into florets. Cook the cauliflower any way you like. I steamed mine for about 5 minutes. You could roast it, or sauté it in a little oil. You want it tender, but still a little crisp. Don’t cook it to mush. I would also advise against boiling it, as it gets too wet. Once the cauliflower is cooked, let it cool down before proceeding. Combine the cauliflower with the green onions, the mayo and seasonings. It was hard to be exact because your head of cauliflower might be bigger or smaller than mine. I could have said 5 cups of cooked cauliflower- but would that really help? Then you’d have leftover cooked cauliflower. Or perhaps not enough. So add a little more mayo, if needed, and adjust the seasonings to suit your taste and the amount of cauliflower you have. Chill and toss the peanuts in closer to serving time. They are fine, even when in the salad for a while, but the peanuts crunchier when first put in.

Curry Cauliflower Salad

Curry Cauliflower Salad

Succotash Salad

Succotash Salad

Cauliflower and Broccoli Salad

Cauliflower and Broccoli Salad

Sweet Potato Salad

Sweet Potato Salad

Multi Bean Salad

Multi Bean Salad

Cucumber and Carrot Salad

Cucumber and Carrot Salad

Pesto Potato Salad

Pesto Potato Salad

Artichoke and Edamame Salad

Artichoke and Edamame Salad

Cucumber and Carrot Salad

This refreshing salad combines carrots and cucumbers in a simple dressing. So easy and fast. Perfect side for your picnic or barbecue.

4 cucumbers, peeled, leaving strips of skin

1 c. coarsely shredded carrots

1 c. thin sliced sweet onion

1/3 c. vinegar- I like cider vinegar in this dish

2 T. Balsamic vinegar

¼ c. oil

1 T. sugar

1 ½ t. salt

Fresh ground pepper

Slice cucumbers. Combine vegetables in bowl. Combine dressing ingredients and pour over the vegetables, tossing to coat well. Chill at least 1 hour before serving, Spoon over lettuce, if desired. Serves 4-6.

Cornbread Salad

 A little different- people always seem to like this salad. A nice way to use up stale cornbread, too. ?

4 c. crumbled cornbread or corn muffins

1 c. shredded mild cheese

1 sweet red pepper seeded and diced

1 c. diced celery

½ c. diced green onion

4 hard-cooked eggs, peeled and chopped

¼ c. chopped parsley

1-1 ½ c. mayonnaise or salad dressing, sometimes I use potato salad dressing or even slaw dressing

2 c. diced fresh tomatoes

1 c. toasted pecans

paprika for sprinkling on the top, optional

Place cornbread and next 6 ingredients in a medium bowl. Stir in dressing until desired moistness is achieved. Chill and stir in tomato and nut just before serving. Sprinkle with paprika if you like. Serves 6.

Note: You can add whole kernel corn also if you like.

Sweet Potato Salad

A nice twist on potato salad.

3 large sweet potatoes

2 c. corn kernels, fresh off the cob preferred but frozen is O.K.

2 ribs celery, sliced

1 sweet onion, diced

1 c. sweet pepper, seeded and chopped

2-3 T. fresh parsley

1/3 c. oil

1 t. Dijon mustard

3 T. apple cider vinegar

1 T. lemon juice

1 clove garlic, minced

Salt and pepper to taste

½ c. cashews

In medium saucepan boil or steam potatoes until tender, about 20-25 minutes. Remove with slotted spoon and place in a large bowl of ice water. Add corn to saucepan and cook until just tender about 2-3 minutes. Drain corn and add to ice water with the potatoes. Once the vegetables have cooled down drain them and peel and cut the potatoes into bite-sized pieces. Place potatoes and corn in a mixing bowl with remaining vegetables. Combine remaining ingredients, except cashews, in a jar with a tight-fitting lid and shake well before pouring over the sweet potato mixture. Toss to blend and chill until ready to serve. Add cashews just before serving. Serves 6.

Multi- Bean Salad

1 lb. cooked green beans, sliced

1 can lima beans, rinsed and drained

1 can dark red kidney beans, rinsed and drained

1 can garbanzo beans, rinsed and drained

1 medium sweet onion, chopped

1/2 c. chopped fresh parsley

1 c. apple cider vinegar

1/4 c. sugar

1/4 c. oil

2 T. Italian seasoning- or whatever herb blend you like

1 T. hot sauce, or to taste

Salt and pepper to taste

Combine beans with onions and parsley in a medium bowl. Combine remaining ingredients in a small bowl and pour over the bean mixture. Stir well and chill a couple of hours before serving. Serves 8.

Pesto Potato Salad

2 lbs. Boiling potatoes, cut into bite sized pieces
1 c. basil leaves
3 T. pine nuts, walnuts or pecans
3 T. olive oil
2 garlic cloves, minced
1/3 c. Parmesan cheese
Salt to taste

Cook potatoes until tender. Cool. In blender combine remaining ingredients, except 1 tablespoon of the nuts. Pour blended mixture over potatoes and sprinkle with the reserved nuts. Chill. Serves 6-8.

Just in Thyme Potato Salad

2 lbs. boiling potatoes, cut into bite sized pieces*
½ c. olive oil
¼ c. red wine vinegar
1 T. fresh lemon juice
2 t. fresh thyme leaves
Salt and pepper to taste

Cook potatoes until tender. Drain and toss with the rest of the ingredients and serve right away or chill to serve later. Serves 6-8.

* You can really use any potato you like. I often bake the potatoes whole and then peel and cut up. Cook them any way you prefer.

Mustard Potato Salad

4 lbs. potatoes- I used Klondike Rose and I did not peel them

4 hard cooked eggs, peeled and chopped

1 sweet pepper, seeded and chopped

1 c. mayo- maybe a little less

1/4 c. prepared mustard

salt and pepper to taste

dash of hot sauce

Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.

Artichoke and Edamame Salad

1 lb. edamame  (fresh soybeans)*

1 can artichoke hearts, drained and chopped

2 c. cooked corn

1 c. chopped sweet onion

1/3 c. olive oil

1/2 c. cider vinegar

1 t. sugar, optional

fresh chopped parsley

fresh chopped basil

salt and pepper to taste

To prepare edamame steam them, in their pods, until tender, about 8 minutes. Place in cold water. Once cool enough to handle slip the edamame out of their pods. Discard pods and place edamame into a mixing bowl.  Add remaining ingredients and stir to mix well. Chill until ready to serve. Serves 4-6.

* A lot of stores have them in the freezer section. They are in the pods. The pods are not edible. If you don’t have edamame you can substitute fresh lima beans.

Cauliflower and Broccoli Salad

1 small head cauliflower, trimmed and broken into bite- sized pieces

2 broccoli crowns, cut into bite- sized pieces

1 sweet pepper, seeded and chopped

1 c. shredded cheese- I used a sharp cheddar

8- 10 slices of bacon, cooked and chopped

1/2 cup of mayo – or more according to your taste

salt and pepper to taste

Steam the cauliflower and broccoli until just tender/crisp. About 5 minutes in a microwave steamer, 6 minutes in a conventional steamer. Place in a bowl to cool down then combine with remaining ingredients and stir to combine well. Adjust seasonings, if needed. Serves 6-8.

Smoky Succotash Salad

1 lb. lima beans, cooked and cooled

4 c. corn off the cob, cooked and cooled

1 sweet pepper, seeded and chopped

1-2 c. cooked ham, diced

Dressing:

2/3 c. sour cream

3 T. apple cider vinegar

2 T. sugar

1 t. grated ginger

1 t. hot sauce, or to taste

salt and pepper to taste

Combine veggies with the ham in medium bowl. In small bowl stir together dressing ingredients until smooth and toss with the veggie mixture. Chill until ready to serve. Serves 6.

Curry Cauliflower Salad

Curry Cauliflower Salad

Long before cauliflower became trendy, I was a fan. I love it steamed, served with a little butter and salt or pan fried and mixed with garlic and a bit of Parmesan cheese. I have enjoyed cauliflower in any number of salads as well.

I picked up a huge cauliflower from a local produce market. I decided to turn it into a salad. I was not disappointed.

Here is the recipe I made with a head of cauliflower.

I used curry powder- I make my own- but you can use a store bought one. The recipe for curry powder is at the end of the recipe. I also added some green onions and peanuts for crunch. It came out quite nice.

I have used curry powder in hot cauliflower dishes before, but the salad was a pleasant change of pace.

Curry Cauliflower Salad

1 head cauliflower, cooked
½ c. chopped green onions
¾ c. mayo – or less or more depending in the size of the head of cauliflower
1 T. curry powder- or to taste
1 t. hot sauce, or to taste
Salt and pepper to taste
1 c. peanuts

First break the cauliflower into florets. Cook the cauliflower any way you like. I steamed mine for about 5 minutes. You could roast it, or sauté it in a little oil. You want it tender, but still a little crisp. Don’t cook it to mush. I would also advise against boiling it, as it gets too wet. Once the cauliflower is cooked, let it cool down before proceeding. Combine the cauliflower with the green onions, the mayo and seasonings. It was hard to be exact because your head of cauliflower might be bigger or smaller than mine. I could have said 5 cups of cooked cauliflower- but would that really help? Then you’d have leftover cooked cauliflower. Or perhaps not enough. So add a little more mayo, if needed, and adjust the seasonings to suit your taste and the amount of cauliflower you have. Chill and toss the peanuts in closer to serving time. If you add the peanuts at the end, they stay crunchier.

Curry Powder

2 t. ground cumin

2 t. ground coriander

2 t. ground turmeric

1 t. nutmeg

1 t. salt

½ t. cinnamon

¼ t. cayenne pepper

¼ t. ground black pepper

Combine all ingredients and store in a cool, dry place.

Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad

I make broccoli salad pretty often, but sometimes like to switch it up a little by adding cauliflower. The result is  a salad that has a great mixed of flavors, colors  and textures. The addition of bacon also adds a wonderful smoky flavor. Certainly, feel free to omit the bacon for a vegetarian salad. With or without the bacon, this is a great salad for the warmer days ahead. Fun to make for your next cook out or picnic, too.

Broccoli and Cauliflower Salad

4 c. cauliflower, broken into bite- sized pieces

2 broccoli crowns, cut into bite- sized pieces

1 can water chestnuts, drained and sliced

1 sweet pepper, seeded and chopped

1 c. shredded cheese, optional

8- 10 slices of bacon, cooked and chopped

1/2- 3/4 cup of mayo, adjust to your preference

salt and pepper to taste

Steam the cauliflower and broccoli until just tender/crisp. About 5 minutes in a microwave steamer, 6 minutes in a conventional steamer. Place in a bowl to cool down then combine with remaining ingredients and stir to combine well. Adjust seasonings, if needed. Serves 6-8.

Curry Cauliflower Salad

Curry Cauliflower Salad

Long before cauliflower became trendy, I was a fan. I love it steamed, served with a little butter and salt or pan fried and mixed with garlic and a bit of Parmesan cheese. I have enjoyed cauliflower in any number of salads as well.

I picked up a huge cauliflower from a local produce market. I decided to turn it into a salad. I was not disappointed.

Here is the recipe I made with a head of cauliflower.

I used curry powder- I make my own- but you can use a store bought one. The recipe for curry powder is at the end of the recipe. I also added some green onions and peanuts for crunch. It came out quite nice.

I have used curry powder in hot cauliflower dishes before, but the salad was a pleasant change of pace.

Curry Cauliflower Salad

1 head cauliflower, cooked
½ c. chopped green onions
¾ c. mayo – or less or more depending in the size of the head of cauliflower
1 T. curry powder- or to taste
1 t. hot sauce, or to taste
Salt and pepper to taste
1 c. peanuts

First break the cauliflower into florets. Cook the cauliflower any way you like. I steamed mine for about 5 minutes. You could roast it, or sauté it in a little oil. You want it tender, but still a little crisp. Don’t cook it to mush. I would also advise against boiling it, as it gets too wet. Once the cauliflower is cooked, let it cool down before proceeding. Combine the cauliflower with the green onions, the mayo and seasonings. It was hard to be exact because your head of cauliflower might be bigger or smaller than mine. I could have said 5 cups of cooked cauliflower- but would that really help? Then you’d have leftover cooked cauliflower. Or perhaps not enough. So add a little more mayo, if needed, and adjust the seasonings to suit your taste and the amount of cauliflower you have. Chill and toss the peanuts in closer to serving time. If you add the peanuts at the end, they stay crunchier.

Curry Powder

2 t. ground cumin

2 t. ground coriander

2 t. ground turmeric

1 t. nutmeg

1 t. salt

½ t. cinnamon

¼ t. cayenne pepper

¼ t. ground black pepper

Combine all ingredients and store in a cool, dry place.

Curry Cauliflower Salad

Curry Cauliflower Salad

Long before cauliflower became trendy, I was a fan. I love it steamed, served with a little butter and salt or pan fried and mixed with garlic and a bit of Parmesan cheese. I have enjoyed cauliflower in any number of salads as well.

I picked up a huge cauliflower from a local produce market. I decided to turn it into a salad. I was not disappointed.

Here is the recipe I made with a head of cauliflower.

I used curry powder- I make my own- but you can use a store bought one. The recipe for curry powder is at the end of the recipe. I also added some green onions and peanuts for crunch. It came out quite nice.

I have used curry powder in hot cauliflower dishes before, but the salad was a pleasant change of pace.

Curry Cauliflower Salad

1 head cauliflower, cooked
½ c. chopped green onions
¾ c. mayo – or less or more depending in the size of the head of cauliflower
1 T. curry powder- or to taste
1 t. hot sauce, or to taste
Salt and pepper to taste
1 c. peanuts

First break the cauliflower into florets. Cook the cauliflower any way you like. I steamed mine for about 5 minutes. You could roast it, or sauté it in a little oil. You want it tender, but still a little crisp. Don’t cook it to mush. I would also advise against boiling it, as it gets too wet. Once the cauliflower is cooked, let it cool down before proceeding. Combine the cauliflower with the green onions, the mayo and seasonings. It was hard to be exact because your head of cauliflower might be bigger or smaller than mine. I could have said 5 cups of cooked cauliflower- but would that really help? Then you’d have leftover cooked cauliflower. Or perhaps not enough. So add a little more mayo, if needed, and adjust the seasonings to suit your taste and the amount of cauliflower you have. Chill and toss the peanuts in closer to serving time. If you add the peanuts at the end, they stay crunchier.

Curry Powder

2 t. ground cumin

2 t. ground coriander

2 t. ground turmeric

1 t. nutmeg

1 t. salt

½ t. cinnamon

¼ t. cayenne pepper

¼ t. ground black pepper

Combine all ingredients and store in a cool, dry place.

Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad

I make broccoli salad pretty often. It is one of my favorites. Sometimes, I like to switch it up a little by adding cauliflower. The result is a salad that has a great mix of flavors, colors and textures.

The addition of bacon also adds a wonderful smoky flavor. Certainly, feel free to omit the bacon for a vegetarian salad.

With or without the bacon, this is a great salad.

I make this salad year round, but more often during the spring and summer. I also like to bring it to picnics and cook outs. Everyone seems to like it.

So if you are looking for a salad to bring to your next cook-out,  you might want to try broccoli and cauliflower salad.

Broccoli and Cauliflower Salad

1 small head cauliflower, trimmed and broken into bite- sized pieces

2 broccoli crowns, cut into bite- sized pieces

1 sweet pepper, seeded and chopped

1 c. shredded cheese- I used a sharp cheddar

8- 10 slices of bacon, cooked and chopped

1/2 cup of mayo – or more according to your taste

salt and pepper to taste

Steam the cauliflower and broccoli until just tender/crisp. About 5 minutes in a microwave steamer, 6 minutes in a conventional steamer. Place in a bowl to cool down then combine with remaining ingredients and stir to combine well. Adjust seasonings, if needed. Serves 6-8.

Combine veggies in a large bowl.

Add cheese and bacon

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