In large bowl, layer lettuce, cauliflower, onion and bacon. Combine remaining ingredients and spread over salad.
Cover and refrigerate until ready to serve.
Toss before serving.
Chop broccoli, cauliflower and bacon.
Mix well with cheese. Sprinkle with garlic powder. Combine mayonnaise with sour cream and mix well.
Refrigerate several hours before serving.
Keeps 2-3 days in refrigerator.
owl, combine lemon zest and juice, salt and pepper. Whisk in oil
ntil brown and crispy. Drain the bacon on paper towel and set aside
Fry the onion and bacon in oil for 2-3 minutes. Stir in the potatoes, cauliflower and stock and bring to the boil. Cover and simmer for fifteen minutes or until tender. Liquidize the soup and then add milk. Reheat gently and season to taste. As an added touch, you can grill a couple of rashers of bacon until crisp; crush and sprinkle on top of the soup in the plate before serving.
To crumble the bacon put it into a small ziplock bag and put in fridge after 10 minutes take it out and crush it still in bag, works well.
Put lettuce onion and cauliflower into large salad bowl put bacon on top.
Mix three ingredients for dressing.
Pour over salad when ready to eat.
Cut lettuce, cauliflower and onion in large salad bowl.
Add bacon.
Mix mayonnaise, sugar and cheese in small bowl.
Add salad just before serving.
As an option, 1 can of ripe olives can be added.
Lightly coat a large grill pan or frying pan with oil and heat until smoking hot. Sear chicken breasts for 10-12 mins, turning once, until lightly charred and cooked through, adding bacon for final 3-4 mins. Set aside. Cut chicken and bacon into large pieces.
Meanwhile, combine pine nuts, mixed greens and thyme in a large bowl. Add warm chicken and bacon. Whisk together dressing ingredients then toss with salad. Season.
Mix together cauliflower, broccoli, celery, walnuts and bacon in a serving dish.
Mix Miracle Whip and vinegar.
Add to salad and mix well.
Refrigerate.
Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Boil for 10 mins, or until tender, adding beans for last 2 mins. Drain; refresh in cold water.
Meanwhile, cook bacon a large skillet on medium-high heat until crisp. Drain on paper towels.
Whisk sour cream, mayonnaise, lemon peel and juice, mustard and dill in a medium bowl. Combine potatoes, beans and bacon in a large bowl. Drizzle dressing over potato mixture; toss gently. Serve the salad topped with croutons.
Combine cauliflower pieces, bacon and cheese in large bowl. Blend dressing ingredients and stir until sugar is dissolved.
Pour over salad; toss thoroughly.
Refrigerate until serving.
Break the cauliflower into small pieces. Add peas, cheese and bacon.
Mix mayonnaise, dressing mix and sugar.
Refrigerate.
Mix sour cream, mayonnaise and dry salad dressing together. Add to the vegetables. Chill overnight. Before serving, top with bacon bits.
isp. Remove the bacon with a slotted spoon and drain on paper
Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
Blend cauliflower until smooth using either a stick mixer or a food processor.
Return to pan, stir in cream.
Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
Serve soup in bowls sprinkled with extra bacon and chopped parsley.
Cut cauliflower and broccoli into pieces.
Add bacon pieces, cheese and onion.
Mix mayonnaise, sour cream and sugar.
Pour over veggies, mix and refrigerate overnight.
Combine cauliflower, broccoli, onion and bacon in a bowl.
In another bowl, combine mayonnaise, oil, vinegar and sugar.
Pour the sauce over the vegetables and mix to coat.
Let it set overnight in the refrigerator to mix flavors.
In small bowl mix milk, Miracle Whip, vinegar and sugar.
Whip with whisk or fork.
Pour over cauliflower, broccoli, cheese and bacon.
Toss together.
Separate cauliflower and cut into small pieces. Boil with chicken & bacon stock until very tender. Fry bacon until crisp, place on paper towel to drain. Saute onion in bacon fat until soft, about 8 minutes.
Place onion and cooked cauliflower in food processor with some of the broth (how much broth depends on how thick you want it). Add butter and cream and pulse until creamy. Sprinkle in salt and pepper to taste.
Top with cooked bacon and cheese and serve.
Break cauliflower and broccoli into bite size pieces and cover with lightly salted ice water (about 1 teaspoon salt per quart of water).
Serves to freshen and crisp the vegetables.
Let soak about 15 minutes while preparing the dressing.