Step 1:
Combine cucumbers, broccoli, cauliflower, tomatoes, salad bar cheese and seasoning salt in a clean Lexan pan.
Mix well.
ut the flowers from the cauliflower & broccoli.
Dice the ham
In a small bowl, combine the first five ingredients.
In a large salad bowl, combine the cauliflower, spinach, mushrooms and bacon.
Add dressing and toss to coat; serve immediately.
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar.
Drizzle dressing over top and serve.
Mix the vegetables in a serving bowl.
In separate bowl mix relish, Miracle Whip and Catalina Salad Dressing and hot sauce if desired.
Pour the dressing and toss the vegies. Mix well.
Cover and refrigerate or serve after making.
Place cauliflower into a microwave-safe bowl, cover, and cook in microwave oven until tender, about 7 minutes. Uncover and cool for 5 minutes.
Stir eggs, creamy salad dressing, celery, green onions, sour cream, apple cider vinegar, sugar, salt, and black pepper in a bowl until thoroughly combined. Mix cauliflower into dressing. Chill at least 1 hour before serving.
Blanch the cauliflower until tender-crisp. Drain and rinse with cold water to stop cooking process. Allow to cool.
Transfer the cooled cauliflower to a salad bowl and add the grape tomatoes, olives, parmesan, and onion. Toss well.
In a small bowl, whisk together the olive oil, pesto, vinegar, salt and pepper.
Pour the dressing over the cauliflower mixture and toss.
Allow salad to sit for 1 hour to allow flavors to blend.
Break the cauliflower into florets, cutting any larger ones into thin slices.
Grate the carrots and finely chop the onion.
Mix the cauliflower, carrots, onion, capers and parsley.
In a small bowl, whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
Pour over the salad and mix well.
Combine lettuce, cauliflower, cheese, croutons and cashews.
Set aside while preparing dressing.
To make dressing: Stir together the mayonnaise, sugar and Parmesan cheese. The dressing and salad can be made ahead of time and combined just before serving.
Tips: try adding 1/2 cup chopped green onions. Adjust the sugar to your taste. A lower calorie option would be to use plain yogurt instead of mayonnaise or salad dressing.
Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.
Mix mayonnaise and salad dressing together in a small bowl.
To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.
Cover cauliflower flowerets, onion and olives with salad dressing.
Marinate overnight.
Just before serving, add lettuce, broken into bite-size pieces.
In large salad bowl, layer lettuce pieces, then crumbled bacon, chopped onion and end with cauliflower.
In small bowl, blend real mayonnaise and sugar.
Pour dressing over salad; do not stir.
Refrigerate at least 4 hours.
Stir and serve immediately. This salad will not keep once stirred.
Place chopped cauliflower in salad bowl.
Add mixed dressing. Stir until well combined.
Makes 4 servings.
Mix all salad ingredients together. In separate bowl, combine the dressing ingerdients and mix together with the salad fixings. This makes a salad suitable for a large potluck. Cooking time is chilling time in the refrigerator.
Cook peas until they are just thawed.
Cool.
Mix package of Ranch salad dressing mix and mayonnaise together.
Pour over cooled peas, cauliflower pieces and celery.
Mix well.
Chill several hours before serving.
Shred the lettuce and cut up cauliflower into salad size pieces.
Fry or microwave bacon crispy.
Crumble bacon.
Combine all ingredients in salad bowl; add mayonnaise to taste.
Toss and wa laa!
Soak broccoli and cauliflower in salt water for 8-10 minutes. Drain.
Cut in bite-size pieces.
Mix salad dressing, mayonnaise, and sour cream.
Toss with vegetables and refrigerate.
Combine the cauliflower, celery peas and onions in a large bowl.
Blend the Ranch dressing mix and mayonnaise until smooth.
Pour over cauliflower.
Toss to coat and chill.
Steam broccoli and cauliflower over boiling water for 4 to 5 minutes covered until vegetables are crisp and tender.
Transfer them to large bowl.
Add lettuce and sweetened pepper.
Toss gently.
Combine chicken broth and remaining ingredients in small jar.
Cover tightly and shake to blend.
Pour over salad and toss gently.
Serve immediately.
About 30 minutes before serving, cut broccoli flowerets and stems into 2 1/2 x 1-inch pieces.
Cut cauliflower into 2 1/2 x 1-inch pieces.
In a 12-inch skillet over high heat, in 2 tablespoons hot salad oil, cook broccoli, stirring quickly and constantly, until evenly coated with oil.
Add 1/2 teaspoon salt and 1/4 cup water.
Reduce heat to medium; cover and cook 2 minutes.
Uncover and stir-fry broccoli 5 minutes or until tender-crisp.
Remove broccoli to bowl.