hisking the ingredients together. Taste and adjust seasoning if necessary. Set
hen drain well. Cook the cauliflower in boiling salted water for
Place eggs in a saucepan and cover with water. Bring to
Mix the peas, cauliflower, olives, and celery together in a large bowl.
Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Mix first 4 ingredients together well and add remaining ingredients. Mix vegetables with dressing and refrigerate several hours or overnight.
Wash and cut up broccoli and cauliflower.
When well drained, cover with Kraft Buttermilk Ranch Dressing.
Refrigerate till cold.
Serve cold.
acon in a large pot and cook over medium heat, turning
Make broccoli and cauliflower mixture per package directions.
Set aside.
In a bowl, combine the onion and butter.
Cover and microwave on high for 1 to 1-1/2 minutes or until onions are tender.
Dissolve bouillon in hot water.
Mix the cornstarch and cold water.
Mix until smooth.
Add soy sauce and pepper to bouillon mixture and mix well.
Stir into onion mixture.
Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute.
Pour over cauliflower.
Wash broccoli and cauliflower in cold water.
Cut up into small bite size pieces including stems.
Blend in sugar, salad dressing and bacon bits.
Add more salad dressing, depending on size of broccoli and cauliflower bunches.
Chill in refrigerator overnight.
Serve instead of or with potato and macaroni salad or alone.
This is a delicious summer time salad.
Add 2 cups water and salt to taste to
Cut broccoli and cauliflower into florets; wash and drain thoroughly.
Combine broccoli, cauliflower, celery, green onions and thawed, uncooked peas.
Combine salad dressing, sour cream, garlic salt, salt, sugar and pepper.
Pour dressing over vegetables and mix well.
Refrigerate for 24 hours before serving.
Clean and pare broccoli and cauliflower into bite size pieces. Add onion; in bowl, pour boiling water over raisins, let stand 5 minutes.
Mix salad dressing with sugar or honey, pour over prepared vegetables.
Add raisins and bacon.
Mix lightly. Refrigerate until serving.
Clean and cut up broccoli and cauliflower in small pieces. Cut up green onions, small or big, whatever you want.
Fry bacon crisp and let lay on paper towel when done.
After cool, break up in little pieces and mix with cauliflower, broccoli and so on.
Cook just to heat the broccoli and cauliflower then drain and put into casserole dish.
Spread over the vegetable the mushroom soup.
Fry bacon crisp and drain.
Finely chop broccoli and cauliflower.
Slice green onions including greens.
In a large bowl place broccoli, cauliflower, onions, crumbled bacon, salt, pepper and slaw dressing and mix well.
Refrigerate.
Serve chilled.
Keeps well but never lasts long.
Wash and drain broccoli and cauliflower. cut up and set aside. Add onion, eggs, cheese and bacon; mix together. Mix salad dressing, vinegar and sugar. Pour over other ingredients. Chill.
Mix uncooked peas and peanuts; add celery and onion.
Mix salad dressing, sour cream, lemon juice and Worcestershire sauce together and blend into pea and peanut mixture.
Cover with Saran Wrap and refrigerate at least 2 hours or overnight.
Let stand at room temperature a few minutes before serving.
Tear lettuce and cauliflower into bite-size pieces.
Put in bowl in layers with onion.
Mix the mayonnaise and sour cream together.
Pour over top of salad.
Fry bacon crisp and crumble over top.
Sprinkle with cheese.
Best to put dressing over 1 hour before serving.
May refrigerate 6 hours or overnight.
Toss before serving.
Arrange flattened crescent roll dough, lining bottom and sides of baking dish, making sure to close all cracks between pieces of dough similar to a pie crust.
Bake at 400\u00b0 until brown.
Remove from oven.
Spread salad dressing over crust.
Add chopped broccoli and cauliflower, then cheese and bacon bits.
Heat to serve or serve cold.
You will love this!
Makes 8 servings.