Combine cauliflower, broccoli, and onion; mix well.
Combine remaining ingredients, mixing well; pour over vegetables.
Cover and refrigerate overnight.
br>Place lettuce in large salad bowl.
Combine mayonnaise, Parmesan
Combine cauliflower, broccoli and onion; toss well.
Combine remaining ingredients, mixing well.
Pour over vegetables.
Cover and refrigerate overnight.
Serves 6 to 8.
Cut cauliflower into bite size flowerets.
Cut and stem broccoli, using tops only.
Add the sliced onion.
Mix last three ingredients.
Pour over vegetables and toss lightly.
Refrigerate and let stand 3 to 4 hours before serving.
Mix broccoli and cauliflower (the amount is up to you) together.
Add chopped green onions and mayonnaise desired to taste.
Chill and serve with dinner.
Chop broccoli and cauliflower, discarding most of the stem sections.
Mix broccoli, cauliflower, onion, apple, raisins, bacon bits, walnuts, and cheese in large bowl.
Combine mayo, sugar, and vinegar in medium bowl.
Mix together mayo mixture and broccoli mixture.
Cover and chill over night. Serve cold.
In a bowl, mix mayonnaise, vinegar and sugar; set aside.
In separate bowl, cut broccoli and cauliflower into small bite size florets.
Mix in cheese, onion and bacon.
Pour dressing over mixture and blend well.
Chill.
Put broccoli,cauliflower, tomatoes and onion in a large bowl.
Mix Fat Free Miracle Whip, red wine vinegar, and Splenda until smooth (you may want to add more or less vinegar and Splenda to suit your taste).
Pour dressing over salad and mix gently until completely combined.
Chill.
0 points for Weight Watchers per serving.
Cut cauliflower into small pieces.
Add frozen peas.
Mix in dry Good Seasons dressing mix.
Cover and refrigerate overnight. Add shredded Cheddar cheese.
Moisten with Miracle Whip salad dressing.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
In a large bowl, combine broccoli, cheese, bacon and onion.
Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
Saute onion in butter until tender.
Break cauliflower into florets.
Combine onion, cauliflower, chicken broth and bouillon.
Simmer about 10-15 minutes.
Return puree to pan and add milk, cheese and curry powder.
Combine cornstarch and water.
Stir into hot soup and heat slowly until slightly thick.
Serve with seasoned croutons.
Chop the broccoli, cauliflower and onion. Toss well.
Mix the salt, sugar, vinegar and mayonnaise. Pour over vegetables. Cover and refrigerate overnight.
Chop vegetables in 1/2 inch pieces (may want onions slightly smaller). Add remaining ingredients and refrigerate overnight Can be used as a salad or vegetable dish.
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.
Separate broccoli and cauliflower into small flowerets.
Toss with peanuts and bacon bits.
Add dressing just before serving.
Cut broccoli, cauliflower and onion in small pieces.
Mix remaining ingredients and pour over the broccoli, cauliflower and onions.
Break up chilled, cooked cauliflower and head of lettuce, bite-size or to suit preference.
Combine.
Mix mayonnaise and sugar; add to cauliflower and lettuce.
Add cheese and bacon bits; mix well.
Serves 5.
Combine cauliflower and onion; toss well.
Combine remaining ingredients, mixing well.
Pour over vegetables.
Refrigerate overnight.
Combine broccoli, onion and cauliflower.
Toss well.
Combine remaining ingredients, mixing well.
Pour over vegetables.
Cover and refrigerate overnight.
Serves 6.
Combine cauliflower, broccoli and onion; toss well.
Combine remaining ingredients, mixing well.
Pour over vegetables.
Let stand in refrigerator overnight.
Serves 6 to 8.